Saturday, August 8, 2009
20090808 Spiced Chicken with Rice
(SOURCE: BBC Good Food Magazine)
I did not add the cinnomon stick and raisins to the rice, as my husband and I are not big fans of sweet-ish rice. So I simply cooked the rice and peas in chicken stock instead. Also, I fogot to get red onions and hence skipped the crisp red onions.
2 skinless chicken breasts
1 tbsp sunflower oil
2 tsp curry powder
100g basmati rice
400ml chicken stock
85g frozen peas
1 tbsp fresh coriander, finely chopped
4 rounded tbsp natural yoghurt
1. Heat the oven to 170 degree C. Brush the chicken with 1 tsp of the oil, then sprinkle with the curry powder. Put the chicken in one layer in a roasting tin. Bake for 25 minutes, until the meat is cooked.
2. Boil the rice in a pan with the chicken stock. Cover, then gently cook for 10 minutes until the rice is tender, adding the peas halfway through the cooking time. Spoon the rice onto two plates, top with the chicken. In a bowl, stir the coriander into the yoghurt and season. Serve the herby yoghurt on the side.