Curried Chicken & Peas Basil Pilaf

Curried Chicken & Peas Basil Pilaf: Start by marinating chicken in your favorite curry mix. Also make some plain rice on the side. Some people suggest cooking rice after adding to chicken but personally I feel cooking rice prior allows for the various flavors to blend in without getting "boiled" while the rice is being cooked. Next in a skillet add some olive, mustard or sesame oil (enough for the chicken as well as rice) and some whole cumin seeds. Also add a cinnamon stick and few cardamoms. Next tear up several fresh basil leaves and add them to the hot oil. As these herbs and spices are releasing their aromas, add the marinated chicken. Once the chicken is 3/4 th. cooked, then add the previously cooked rice. Also add fresh shelled English peas. Frozen will do, just that fresh ones taste so much better. Then add some dried garlic cloves and some shallots, cover and cook over mild heat for a few minutes. As this pilaf mix gets cooked, it will release wonderful aromas- right from strong basil and cardamon to mild cumin and cinnamon- wonderfully balanced by the thick fragrance of garlic and shallots... and viola- your Curried Chicken & Peas Basil Pilaf is ready! :-) While serving, tear up and cut a couple of fresh basil leaves to top up as a fragrant, pretty garnish...

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