Curry Chicken & Tomato Pilaf

Image: Taste

This is another favourite dish of ours. I don't have it very often as it is rather high in points (8 per serve), plus it doesn't have a lot of vegies in it. So I often serve it with a salad or roasted vegies for the sake of trying to make my quota of 5 vegetable serves a day.

I usually add extra korma pasta too, as we like it a little spicier, but some children might find it a bit TOO spicy. It tends to freeze relatively well, just add a little water when defrosting. You should probably add the tomato after freezing, but we don't bother.

Curry Chicken and Tomato Pilaf

Ingredients (serves 4)
Olive oil spray
2 (about 450g) single chicken breast fillets, cut into 4cm pieces
1 onion, coarsely chopped
2 tbs Sharwood's 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

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.