Indian chicken with currant and almond pilaf

Indian chicken with currant and almond pilaf


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

  1. Olive oil spray
  2. 60ml (1/4 cup) natural yoghurt
  3. 60g (1/4 cup) tikka masala curry paste
  4. 4 (about 600g) chicken thigh cutlets (see note)
  5. 2 teaspoons olive oil
  6. 300g (1 1/2 cups) Basmati rice
  7. 560ml (2 1/4 cups) Massel chicken style liquid stock
  8. 2 tablespoons currants
  9. 2 tablespoons almond kernels, chopped
  10. 1/2 bunch chopped fresh coriander
  11. 1 Lebanese cucumber, coarsely chopped

The instruction how to make Indian chicken with currant and almond pilaf

  1. 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.
  2. Transfer the chicken to the prepared tray. Bake in oven for 25 minutes or until cooked through.
  3. 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.
  4. Stir in the currants, almonds and half the coriander. Combine the cucumber and remaining coriander in a bowl.
  5. Divide pilaf and chicken among serving plates. Top with cucumber salad to serve.

Nutritions of Indian chicken with currant and almond pilaf

fatContent: 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

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