Curry Chicken with Pilaf Rice Recipe

Cut the chicken into 6 to 8 pieces. Heat 2 tablespoons of oil and 20 g of butter in a skillet and brown the pieces of poultry on all sides.

Meanwhile, bring 1.5 liters of water to a boil. Peel the onions and chop them more or less finely, according to taste.

Remove the pieces of chicken from the skillet and place them in a pressure cooker. Instead, add the equivalent of 2 chopped onions, curry, and nutmeg to the fat (to be adjusted according to taste). Sauté for 1 to 2 minutes without burning, then pour the spiced onions over the chicken.

Deglaze the pan with boiling water and pour it into the pressure cooker over the chicken and onions. Add salt, thyme, and bay leaf. Close the cooker and cook for 25 minutes per pound of poultry (about 50 minutes in total).

To finish, as soon as the chicken is cooked, keep it warm in its broth. Heat the remaining fat in a large pot. Add the rice and the remaining chopped onions and sauté for 1 minute, stirring to ensure each grain of rice is well coated. Then add the chicken broth (twice the volume of the rice). Let it simmer covered: after 20 minutes, all the broth should be absorbed.