Real Recipes From Real Home Cooks ®

baked chicken masala with almond pilaf

review
Private Recipe by
Annacia *
Moose Jaw, SK

"This super healthy recipe proves watching what you eat doesn't mean you have to banish curry from your menu plan". From the BBC

yield 4 serving(s)
prep time 15 Min
cook time 35 Min
method Bake

Ingredients For baked chicken masala with almond pilaf

  • 250 g
    brown basmati rice
  • 2 tsp
    turmeric
  • 5 tsp
    curry powder, your favorite
  • 2 Tbsp
    sliced almonds
  • 6 Tbsp
    low-fat natural yogurt
  • 2 lg
    skinless chicken breasts, cut into chunks (about 500g/1lb 2oz)
  • 8 md
    tomatoes, halved
  • 2 lg
    red onions, thinly sliced
  • 1/2 sm
    bunch coriander, leaves only

How To Make baked chicken masala with almond pilaf

  • 1
    Heat 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.
  • 2
    Bring 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.
  • 3
    Remove from heat and leave covered for 5 minutes Add the almonds, and fluff with a fork.
  • 4
    Meanwhile, mix 2 tsp curry powder, the remaining turmeric, 2 tbsp yogurt and seasoning. Add chicken and toss to coat.
  • 5
    Toss the tomatoes and onions in a roasting tray with the rest of the curry powder, then nestle in the chicken pieces.
  • 6
    Bake 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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