Take time out from a busy day - or a much-needed study break - and whip up this tasty curried chicken and rice dish.
The ingredient of Indian chicken with currant and almond pilaf
- 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)
- 2 teaspoons olive oil
- 300g (1 1/2 cups) Basmati rice
- 560ml (2 1/4 cups) Massel chicken style liquid stock
- 2 tablespoons currants
- 2 tablespoons almond kernels, chopped
- 1/2 bunch chopped fresh coriander
- 1 Lebanese cucumber, coarsely chopped
The instruction how to make Indian chicken with currant and almond pilaf
- Preheat oven to 180u00b0C. Spray a baking tray with olive oil spray to lightly grease. Combine the yoghurt and 2 tablespoons of curry paste in a bowl. Add the chicken and turn to coat.
- Transfer the chicken to the prepared tray. Bake in oven for 25 minutes or until cooked through.
- Meanwhile, heat the oil in a saucepan over low heat. Add the remaining curry paste and cook, stirring, for 1 minute or until aromatic. Stir in the rice. Increase heat to medium. Add the stock and bring to the boil. Cover with a tight-fitting lid. Reduce heat to low. Cook for 18 minutes or until the water is absorbed. Set aside, covered, for 6 minutes to stand. Use a fork to separate the grains.
- Stir in the currants, almonds and half the coriander. Combine the cucumber and remaining coriander in a bowl.
- Divide pilaf and chicken among serving plates. Top with cucumber salad to serve.
Nutritions of Indian chicken with currant and almond pilaffatContent: 545.398 calories
saturatedFatContent: 19 grams fat
carbohydrateContent: 4 grams saturated fat
sugarContent: 67 grams carbohydrates
fibreContent: 6 grams sugar
cholesterolContent: 25 grams protein
sodiumContent: 77 milligrams cholesterol