Yoghurt Spiced Chicken with Almond & Coriander Rice

Yes, the queen of quick and easy dinners is here again with another super quick and tasty meal courtesy of BBC Good Food, my online bible.

I stumbled across this recipe by accident when looking for Christmas recipes (no idea why, it contains neither nutmeg or cinnamon or other festive spice) and it caught my eye as being something that Mr M might like. It also had good ratings from other people so that’s always a good start.

I was really pleased with how this came out, as I said above, very quick and really quite tasty. Will be adding this to my (as yet, mental) binder and whipping this up again in the future.

I have adapted the recipe ever so slightly to suit our own tastes and the recipe serves two.

Yoghurt Spiced Chicken with Almond & Coriander Rice

Ingredients

150ml natural yoghurt
1tsbp curry paste (I used Patak’s Balti)
2 chicken breasts
butter
1 onion, halved and finely chopped
5 cardamom pods, squashed
150g basmati rice
350ml chicken stock
1 tsp turmeric
1tbsp toasted flaked almonds
1/2 red chilli, finely chopped
1/2 bunch coriander, chopped

Method

Mix the yogurt and curry paste and toss with the chicken breasts.

Heat a knob of butter in a wide shallow pan with a lid. Cook the onion and cardamom for 5 minutes then tip in the rice, stock and turmeric. Bring to a simmer, cover and cook until all the stock is absorbed and the rice is tender. Keep an eye on this in case you need to add a little more stock.

Griddle the chicken breasts until golden and cooked through.

Stir the almonds, chilli and coriander through the rice. Slice the breasts and sit on top of the rice.

Beautiful!

love & kisses
Mrs M x

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Comments

  1. Oooh yum, that sounds lovely. Might have to give that a try. Henry’s recently discovered curry and he loves it.

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