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Recipe by olive magazine

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1. Mix the yogurt and curry paste and toss with the chicken breasts. Heat a knob of butter in a wide shallow pan with a lid. Cook the onion and cardamom for 5 minutes then tip in the rice and stock. Bring to a simmer, cover and cook until all the stock is absorbed and the rice is tender (you might need to add a little more stock).
2. Griddle or grill the chicken breasts until golden and cooked through. Stir the almonds, chilli and coriander through the rice. Slice the breasts and sit on top of the rice.

Per serving

591 kcalories, protein 53.2g, carbohydrate 67.4g, fat 14.1 g, saturated fat 3.9g, fibre 3.5g, salt 1.7 g

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Ingredients

• 150ml natural yogurt
• 1 tbsp Madras or other Indian curry paste
• 2 chicken breasts
• butter
• 1 onion , halved and sliced
• 3 cardamom pods , squashed
• 150g brown basmati rice
• 350ml chicken stock
• 1 tbsp flaked almonds , toasted
• 1 red chilli , finely chopped (optional)
• ½ bunch coriander , chopped

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Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 30 minutes

Ingredients

• 150ml natural yogurt
• 1 tbsp Madras or other Indian curry paste
• 2 chicken breasts
• butter
• 1 onion , halved and sliced
• 3 cardamom pods , squashed
• 150g brown basmati rice
• 350ml chicken stock
• 1 tbsp flaked almonds , toasted
• 1 red chilli , finely chopped (optional)
• ½ bunch coriander , chopped

Per serving

591 kcalories, protein 53.2g, carbohydrate 67.4g, fat 14.1 g, saturated fat 3.9g, fibre 3.5g, salt 1.7 g

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