Take time out from a busy day – or a much-needed study break – and whip up this tasty curried chicken and rice dish.
Ingredients
- 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
Method
- Step 1Preheat oven to 180°C. 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.
- Step 2Transfer the chicken to the prepared tray. Bake in oven for 25 minutes or until cooked through.
- Step 3Meanwhile, 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.
- Step 4Stir in the currants, almonds and half the coriander. Combine the cucumber and remaining coriander in a bowl.
- Step 5Divide pilaf and chicken among serving plates. Top with cucumber salad to serve.
- Low sugar
Nutrition
2282 kj
Energy
19g
Fat Total
4g
Saturated Fat
3g
Fibre
25g
Protein
77mg
Cholesterol
1168.07mg
Sodium
6g
Carbs (sugar)
67g
Carbs (total)
All nutrition values are per serve
Notes
Lunch box tip: Turn leftovers into lunch. Remove the bones and shred chicken. Divide chicken, rice and salad among Lebanese bread. Roll up to enclose filling. Cook’s tip: If you prefer, you can use 6 small (about 600g) chicken drumsticks instead of the thigh cutlets. Increase the cooking time to 40 minutes in step 3. If chicken thigh cutlets are unavailable, use chicken thigh fillets.
- Author: Cynthia Black
- Image credit: John Paul Urizar
- Publication: Australian Good Taste
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