Ingredients
• Olive oil spray
• 2 (about 450g) single chicken breast fillets, cut into 4cm pieces
• 1 onion, coarsely chopped
• 2 tablespoons Sharwood's Mild Korma Curry Paste
• 400g (2 cups) basmati rice
• 750ml (3 cups) salt-reduced chicken stock
• 2 tablespoons toasted slivered almonds
• 1 large tomato, coarsely chopped
• 1/3 cup fresh coriander leaves
• Low-fat natural yoghurt, to serve
Method
1. Heat a saucepan over medium-high heat. Spray with olive oil spray. Cook the chicken for 3-4 minutes each side. Transfer to a plate.
2. 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 the boil. Reduce heat to low and cook, covered, for 12 minutes or until liquid is absorbed. Set aside, covered, for 10 minutes.
3. Top the pilaf with almonds, tomato and coriander. Serve with yoghurt.
