Make a midweek chicken supper a stylish affair with this quick and easy dish of Yogurt-spiced chicken with almond & coriander rice.
Easy Recipe
Serves 2
Ready in 30 minutes
Ingredients
150ml natural yogurt
1 tbsp Madras or other Indian curry paste
2 chicken breasts
butter
1 onion , halved and sliced
3 cardamom pods , squashed
150g brown basmati rice
350ml chicken stock
1 tbsp flaked almonds , toasted
1 red chilli , finely chopped (optional)
½ bunch coriander , chopped
Method
1. Mix the yogurt and curry paste and toss with the chicken breasts. Heat a knob of butter in a wide shallow pan with a lid. Cook the onion and cardamom for 5 minutes then tip in the rice and stock. Bring to a simmer, cover and cook until all the stock is absorbed and the rice is tender (you might need to add a little more stock).
2. Griddle or grill the chicken breasts until golden and cooked through. Stir the almonds, chilli and coriander through the rice. Slice the breasts and sit on top of the rice.
Nutrition Per serving
591 kcalories, protein 53.2g, carbohydrate 67.4g, fat 14.1 g, saturated fat 3.9g, fibre 3.5g, salt 1.7 g
Recipe from olive magazine, December 2008.
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