While Nan and Pop were up visiting Nan took some time to flick through a couple of my foodie mags. She only ended up with one new recipe to try but she is being my guest blogger today with that very recipe!
As she was serving dinner Nan told Pop that she wasn't sure what the meal would be like and it was just a 'try'. Apparently Pop didn't make it further than a couple of mouthfuls before requesting it be made again... soon. So, a successful experiment that comes highly recommended.
Curry Chicken and Tomato Pilaf
from Good Taste, September 2007
Olive oil spray
2(about450g) 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) salt-reduced chicken stock
2 tbs toasted slivered almonds
1 large tomato, coarsely chopped
1/3 cup fresh coriander leaves
Low-fat natural yoghurt, to serve
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.