Yoghurt-spiced chicken with almond and coriander rice

Yoghurt-spiced chicken with almond and coriander rice

  • serves 2
  • A little effort

Chicken is cooked in madras yogurt spiced with red chilli; served on coriander rice and topped with flaked almonds. A delicious meal for two, ready in just 30 minutes.



  • natural yoghurt 150ml
  • madras or other Indian curry paste 1 tbsp
  • chicken breasts 2
  • butter
  • onion 1, halved and sliced
  • cardamom pods 3, squashed
  • brown basmati rice 150g
  • chicken stock 350ml
  • flaked almonds 1 tbsp, toasted
  • red chilli 1, finely chopped (optional)
  • coriander ½ a bunch, chopped


  • Step 1

    Mix the yoghurt 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.

Nutritional Information

  • Kcals 591
  • Fat 14.1g
  • Saturates 3.9g
  • Carbs 67.4g
  • Fibre 3.5g
  • Protein 53.2g
  • Salt 1.7g