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Curry Chicken and Tomato Pilaf
A simple chicken, tomato and rice dish with a delicious curry flavour.
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Ingredients
- Olive Oil Spray
- 2 single chicken breast fillets, cut into even pieces
- 1 onion coarsely chopped
- 2 tablesp Mild Korma Curry Paste
- 2 cups basmati rice
- 750ml (3 cups) chicken stock (stock cubes can be used)
- 2 tablesp toasted slivered almonds
- 1 large tomato, coarsely chopped
- 1/3 cup fresh coriander leaves
- Low fat natural yoghurt, to serve
Preparation
- Heat saucepan over med heat then coat the pan with olive oil. Cook the chicken pieces for 3 – 4 mins each side and transfer to plate or push to one side of the pan.
- Add the onion to the pan and cook, stirring for 5 mins or until it starts to go soft.
- Add the mild korma curry paste and stir for 1 minute.
- Add rice and stir to coat.
- Next, add back in the chicken and stock and bring to the boil. Reduce heat to low and cook, covered for 12 mins or until all liquid is absorbed.
- Set aside to rest, covered for 10 mins.
- Top with tomato and coriander and serve with yoghurt (both optional).