Curry Chicken & Tomato Pilaf
Olive Oil Spray
2 (about 450g) Single Chicken Breast Fillets, cut into 4cm Pieces
1 Onion, coarsely chopped
2 tbs Mild Korma Curry Paste
400g (2 Cups) Basmati Rice
750ml (3 Cups) Chicken Stock
2 tbs Toasted Slivered Almonds
1 Large Tomato, Coarsely Chopped
1/3 Fresh Coriander Leaves
Low-fat Natural Yogurt
Heat a saucepan over medium-high heat. Spray with olive oil spray. Cook the chicken for 3-4 minutes each side. Transfer to plate.
Add the onion to the pan. Cook, stirring, for 5 minutes. Add the curry paste and cook, stirring, for 1 minute.
Add the rice and stir to coat. Add the chicken and stock and bring to coil. Reduce heat to low and cook, covered for 12 minutes or until liquid is absorbed.
Set aside, covered, for 10 minutes.
Top the pilaf with almonds, tomato and coriander. Serve with Yogurt.
**One Pot Meal Tip: Place raw chicken, onion, stock, curry paste and rice into a rice cooker and cook until rice is done. Serve with toppings as above.