Yogurt-spiced chicken with almond and coriander rice
- Preparation and cooking time
- Total time
- A little effort
- Serves 2
Ingredients
- 150ml natural yogurt
- or other Indian curry paste 1 tbsp madras
- 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 a bunch coriander, chopped
Method
- STEP 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). 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.
