Indian Chicken With Currant And Almond Pilaf Recipe

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Recipe Ingredients

Olive oil spray
60ml (1/4 cup) natural yoghurt
60g (1/4 cup) tikka masala curry paste
4 (about 600g) chicken thigh cutlets (see note)
2 tsp olive oil
300g (1 1/2 cups) basmati rice
560ml (2 1/4 cups) chicken stock
2 tbs currants
2 tbs almond kernels, chopped
1/2 bunch chopped fresh coriander
1 Lebanese cucumber, coarsely chopped

Recipe Method

Preheat oven to 180°C. Spray a baking tray with olive oil spray to lightly grease. Combine the yoghurt and 2 tablespoons of curry paste in a bowl. Add the chicken and turn to coat.
Transfer the chicken to the prepared tray. Bake in oven for 25 minutes or until cooked through.
Meanwhile, heat the oil in a saucepan over low heat. Add the remaining curry paste and cook, stirring, for 1 minute or until aromatic. Stir in the rice. Increase heat to medium. Add the stock and bring to the boil. Cover with a tight-fitting lid. Reduce heat to low. Cook for 18 minutes or until the water is absorbed. Set aside, covered, for 6 minutes to stand. Use a fork to separate the grains.
Stir in the currants, almonds and half the coriander. Combine the cucumber and remaining coriander in a bowl.
Divide pilaf and chicken among serving plates. Top with cucumber salad to serve.