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Indian chicken with currant and almond pilaf
Indian chicken with currant and almond pilaf
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Prep Time:
Cook Time:
30 minutes
Total Time:
30 minutes
Indulge in a flavorful and comforting curried chicken and rice meal for a quick and satisfying break from your day.
Ingredients:
  • 300g (1 1/2 cups) Basmati rice
  • Olive oil spray
  • 60ml (1/4 cup) natural yoghurt
  • 60g (1/4 cup) tikka masala curry paste
  • 4 (about 600g) chicken thigh cutlets (see note)
  • 9.20 gm olive oil
  • 560ml (2 1/4 cups) chicken style liquid stock
  • 40.00 ml currants
  • 40.00 ml almond kernels, chopped
  • 1/2 bunch chopped fresh coriander
  • 1 Lebanese cucumber, coarsely chopped
Instructions:
  • Preheat the oven to 180°C and lightly grease a baking tray with olive oil spray. In a bowl, mix together the yoghurt and 2 tablespoons of curry paste. Add the chicken and coat evenly.
  • Place the chicken onto the baking tray and bake in the oven for about 25 minutes or until fully cooked.
  • Heat oil in a saucepan over low heat, stirring in the remaining curry paste until aromatic. Add rice, increase heat to medium, pour in stock, and bring to a boil. Cover tightly, reduce heat, and cook for 18 minutes until water is absorbed. Let stand covered for 6 minutes before fluffing with a fork.
  • Mix in the currants, almonds, and half of the coriander. Toss the cucumber with the remaining coriander in a separate bowl.
  • Serve the pilaf and chicken on individual plates and finish by topping them with the refreshing cucumber salad.

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