Yogurt-spiced chicken with almond & coriander rice

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• Tora

  27 November 2008

  Tora rated and commented on this recipe

  

  This was easy and yummy - especially the rice was a hit! I doubled the cardamon pods and almonds, and instead of chilli I used some chopped red pepper for colour and some chilli oil for flavour. The yogurt/curry mix will coat at least 6 chicken breasts, so one could cut down on the yogurt at least. I cooked the chicken in the oven at 225 degrees for about 25 minutes and it came out nice and moist.

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• Annie

  04 December 2008

  Annie rated and commented on this recipe

  

  Good - I think next time I will add some veg to the rice to make it a little more interesting - or serve with a vegetable curry.

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• Chris

  18 January 2009

  Chris rated and commented on this recipe

  

  Really good. I used a balti paste for the chicken but will use a spicier one next time - the rice was wonderful. And very easy.

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• Shirley

  24 January 2009

  Shirley rated and commented on this recipe

  

  Didn't change a thing, it was delicious!

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• CaroMac

  27 January 2009

  CaroMac rated and commented on this recipe

  

  What a great recipe! I cooked this for dinner this evening and couldn't believe that something so easy could taste and look so good. I used extra chicken breasts and doubled the rice ingredients to feed four of us. The one remaining chicken breast I shall have in a wrap for my lunch tomorrow with salad and raita!

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• Good Food Recipes

  30 January 2009

  Good Food Recipes rated and commented on this recipe

  

  This is a great recipe and the rice is very successful - for a cook who didnt have much success with rice in past this is a real success!!!

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• Lushious

  05 February 2009

  Lushious commented on this recipe

  A nice recipe - added more cardamom though

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• JosephAB

  07 February 2009

  JosephAB commented on this recipe

  Excellent recipe. I changed the rice to cous cous and removed the chicken stock.

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• Louise

  13 February 2009

  Louise rated and commented on this recipe

  

  I very rarely cook the same mealtwice but we've had this three times now. It is very tasty. If you haven't used brown rice before bear in mind that it takes much longer to cook than white rice(around forty minutes for tender rice). Also v nice with salmon

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• Suzanne

  20 February 2009

  Suzanne rated and commented on this recipe

  

  Made this for dinner last night and it was absolutely delicious. I used Tikka Paste and baked the chicken in the oven. The chicken was so moist. Will definitely be a regular dinner in our house!

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• Jackie

  26 February 2009

  Jackie rated and commented on this recipe

  

  This was very tasty and very easy to but make but a little dry when you eat it, would be nice with sauce.

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• Kelven22

  27 February 2009

  Kelven22 rated and commented on this recipe

  

  This dish has become our new family favourite!! The flavours are incredible and the cooking couldn't be easirer!!

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• beena

  02 March 2009

  beena commented on this recipe

  This dish was dilicious, the comments and suggestions made my dish even better. IT WAS A WINNER!!! the rice was the best thing about it....

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• Laura

  18 March 2009

  Laura rated this recipe

  

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• Siobhan

  03 June 2009

  Siobhan rated and commented on this recipe

  

  Nice midweek dinner receipe but not for a special occasion. Agree with Annie in that adding more vegetables to the rice to make it more interesting. Didn't pack the flavour that I thought it would.

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• Linn

  14 June 2009

  Linn rated and commented on this recipe

  

  Followed suggestions and used a few extra cardamom pods. Also added a star anise and tumeric for extra colour. Turned out great!

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• bugga22

  01 August 2009

  bugga22 rated this recipe

  

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• recipes

  07 November 2009

  recipes rated and commented on this recipe

  

  Was surprised at how much flavour this had given the few ingredients. Really nice chicken and the rice was lovely, will definitely be making again to go with a curry. Don't like brown rice so used white and added turmeric for colour

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• Natalie

  21 November 2009

  Natalie rated this recipe

  

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• Jules

  27 December 2009

  Jules rated this recipe

  

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http://www.bbcgoodfood.com/recipes/8523/

http://www.bbcgoodfood.com/recipes/8523/

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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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