Create a hearty family meal with this Indian-style chicken marylands and rice pilaf dish.
Ingredients
- 4 (about 1kg) chicken marylands
- 125g (1/2 cup) tikka curry paste
- 70g (1/4 cup) natural yoghurt
- Salt & freshly ground black pepper
- 40g butter
- 1 brown onion, halved, finely chopped
- 1 garlic clove, crushed
- 2 teaspoons cumin seeds
- 300g (1 1/2 cups) Basmati rice
- 500ml (2 cups) Massel chicken style liquid stock
- 150g (1 cup) frozen peas
- 1/2 cup coarsely chopped fresh coriander
- 2 Lebanese cucumbers, thinly sliced crossways
Method
- Step 1Preheat oven to 220C. Use a small sharp knife to cut 4 slashes, about 5cm long and 1cm deep, in the thickest part of each chicken maryland. Place the chicken, curry paste and yoghurt in a large bowl. Season with salt and pepper, and gently toss until well combined.
- Step 2Place the chicken in a large roasting pan and bake in preheated oven, turning occasionally, for 25 minutes or until the juices run clear when a skewer is inserted into the thickest part. Remove from oven. Cover loosely with foil and set aside until required.
- Step 3Meanwhile, melt the butter in a large saucepan over medium heat until foaming. Add the onion and garlic and cook, stirring, for 5 minutes or until onion softens. Increase heat to high. Add the cumin and cook, stirring, for 1 minute or until fragrant and seeds begin to pop. Add the rice and stir to coat. Add the stock and bring to the boil, stirring occasionally.
- Step 4Reduce the heat to low and simmer, covered, for 15 minutes or until rice is tender and liquid is absorbed, adding the peas 2 minutes before the end of cooking. Remove from heat. Add half the coriander and stir until well combined. Taste and season with salt and pepper.
- Step 5Combine the cucumber and the remaining coriander in a small bowl. Taste and season with salt and pepper.
- Step 6Spoon the rice pilaf among serving plates and top with tikka chicken. Serve immediately with cucumber.
- Low carb
- Low sugar
Nutrition
2867 kj
Energy
26g
Fat Total
9g
Saturated Fat
6g
Fibre
40g
Protein
153mg
Cholesterol
1776.38mg
Sodium
6g
Carbs (sugar)
69g
Carbs (total)
All nutrition values are per serve
- Author: Sarah Hobbs
- Image credit: John Paul Urizar
- Publication: Australian Good Taste
0