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Curry chicken and tomato pilaf
Curry chicken and tomato pilaf
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
One-pot dinner made irresistible with flavorful Indian curry paste.
Ingredients:
  • Olive oil spray
  • 2 (about 450g) single chicken breast fillets, cut into 4cm pieces
  • 1 onion, coarsely chopped
  • 56.00 gm Mild Korma Curry Paste
  • 400g (2 cups) basmati rice
  • 750ml (3 cups) salt reduced chicken style liquid stock
  • 40.00 ml toasted slivered almonds
  • 1 large tomato, coarsely chopped
  • 82.50 ml fresh coriander leaves
  • Low-fat natural yoghurt, to serve
Instructions:
  • Preheat a saucepan over medium-high heat and generously spray with olive oil. Sear the chicken for 3-4 minutes per side until golden brown. Transfer to a plate.
  • Saute the onion in the pan for 5 minutes. Stir in the curry paste and cook for another minute. Mix in the rice and ensure it's coated. Add the chicken and stock, bring to a boil, then reduce heat to low. Cover and cook for 12 minutes until the liquid is absorbed. Let it sit, covered, for an additional 10 minutes before serving.
  • Garnish the pilaf with almonds, tomato, and coriander, and serve alongside yogurt.

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