Indian Chicken Curry Pilaf - cooking recipe

Ingredients

7 boneless skinless chicken thighs (cut into about 1-inch cubes)
2 tablespoons butter
4 tablespoons vegetable oil
1 tablespoon butter
3 large onions, finely chopped
1 teaspoon sugar
2 -3 tablespoons fresh minced garlic
1 -2 tablespoon curry powder (or to taste)
turmeric (or to taste)
1 pinch saffron (optional)
2 cups basmati rice (rinsed well under cold water before using)
2 cups low sodium chicken broth
2 cups water (less 2 tablespoons)
1/2 cup dark raisin (can use more)
1 cup frozen peas (slightly thawed, just run under hot water)
1/2 cup slivered almonds (toasted preferably)
salt and black pepper

Preparation

Season chicken cubes with salt and pepper.
Heat oil and butter in a Dutch oven with a tight-fitting lid over medium heat; add in chicken then brown until cooked through; remove to plate.
Add in the onions and 1 teaspoon sugar; saute stirring with wooden spoon for about 15-20 minutes until browned (the onions must be browned!) adding in garlic the last 4-5 minutes of cooking.
Add in curry powder and turmeric; stir for 1-2 minutes to release flavours.
Add in basmati rice and stir with wooden spoon for 2-3 minutes.
Slowly add in the chicken broth and water (for firmer rice use a little less water or broth) stirring with a wooden spoon to combine.
Return the chicken back to the pot along with the raisins, frozen peas and almonds; stir and bring to a boil over medium heat.
At this point adjust the curry powder to taste.
Cover with tight-fitting lid and simmer on top of stove over medium-low heat for about 20 minutes or until the rice is cooked and all broth is absorbed.
Season with salt and lots black pepper.