baked chicken masala with almond pilaf
"This super healthy recipe proves watching what you eat doesn't mean you have to banish curry from your menu plan". From the BBC
prep time
15 Min
cook time
35 Min
method
Bake
yield
4 serving(s)
Ingredients
- 250 grams brown basmati rice
- 2 teaspoons turmeric
- 5 teaspoons curry powder, your favorite
- 2 tablespoons sliced almonds
- 6 tablespoons low-fat natural yogurt
- 2 large skinless chicken breasts, cut into chunks (about 500g/1lb 2oz)
- 8 medium tomatoes, halved
- 2 large red onions, thinly sliced
- 1/2 small bunch coriander, leaves only
How To Make baked chicken masala with almond pilaf
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Step 1Heat oven to 220C/200C fan/gas 7. Put the rice in a saucepan with 600ml water and 1 heaped tsp turmeric, 1 tsp curry powder and some salt.
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Step 2Bring to the boil, stir, cover, turn heat to low and cook for 30 mins or until tender. Try not to take the lid off during cooking.
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Step 3Remove from heat and leave covered for 5 minutes Add the almonds, and fluff with a fork.
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Step 4Meanwhile, mix 2 tsp curry powder, the remaining turmeric, 2 tbsp yogurt and seasoning. Add chicken and toss to coat.
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Step 5Toss the tomatoes and onions in a roasting tray with the rest of the curry powder, then nestle in the chicken pieces.
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Step 6Bake for 15-20 mins until the chicken is cooked through and the veg are soft. Scatter coriander over the top and serve with the rice and remaining yogurt
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