Baked chicken masala with almond pilaf

Baked chicken masala with almond pilaf

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(13 ratings)

Prep: 15 mins Cook: 35 mins


Serves 4
This superhealthy recipe proves watching what you eat doesn't mean you have to banish curry from your menu plan

Nutrition and extra info

  • Pilaf can be frozen
  • Healthy

Nutrition: per serving

  • kcal459
  • fat7g
  • saturates1g
  • carbs61g
  • sugars11g
  • fibre6g
  • protein41g
  • salt0.42g
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  • 250g brown basmati rice
  • 2 heaped tsp turmeric



    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 5 tsp medium curry powder
  • 2 tbsp flaked almonds
  • 6 tbsp low-fat natural yogurt
  • 2 large skinless chicken breasts (about 500g/1lb 2oz), cut into chunks
  • 8 medium tomatoes, halved



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 2 large red onions, thinly sliced
  • ½ small bunch coriander, leaves picked


  1. Heat oven to 220C/200C fan/gas 7. Put the rice in a saucepan with 600ml water, 1 heaped tsp turmeric, 1 tsp curry powder and some salt. Bring to the boil, stir, cover, turn heat to low and cook for 30 mins, or until tender. Try not to take the lid off during cooking. Remove from heat and leave covered for 5 mins. Add the almonds, and fluff with a fork.

  2. Meanwhile, mix 2 tsp curry powder, the remaining turmeric, 2 tbsp yogurt and seasoning. Add chicken and toss to coat.

  3. Toss the tomatoes and onions in a roasting tray with the rest of the curry powder, then nestle in the chicken pieces. Bake for 15-20 mins until the chicken is cooked through and the veg are soft. Scatter over the coriander and serve with the rice and remaining yogurt.

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Comments, questions and tips

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9th Jul, 2013
I cannot rate this recipe high enough! It looks stunning, it tastes superb and it's healthy too. I've cooked this several times now, but when I say cook, it's totally straight forward and a pleasure to make. Everyone I've made it for has been bowled over. I will most certainly be making this dish again and again!!
12th Feb, 2013
Found this on the App and started prep. It said 5tbsp of curry powder in total. I thought that's a lot so came to my PC, website says 5tsp! Meanwhile I'd started the pilaf, tasted harsh. At which point I got fed up and decided on takeaway.
fayfumbs's picture
8th Mar, 2012
Only made the chicken dish but this was really tasty.
20th Sep, 2011
Can't recommend this highly enough. I've made the chicken twice now and it's easily adaptable to what you have in the fridge Eg - I forgot to buy yoghurt and just added a few squirts of tomoato puri and a spoonful of balti paste - really yummy! Also made once following recipe (with yghurt) and think I preferred the modified version. I've not made the rice which goes with it, just used plain rice and green beans.
Sarah Jones
7th Jul, 2011
So tasty added peppers to the veg to make it a little more filling and to allow enough for leftovers for lunch in a wrap the next day. The rice is very tasty with the crunch of the almond adding a great texture. Second time making this last night going to become a regular meal for us.
13th Apr, 2011
I followed the recipe to the last word and we were all disappointed, I'm afraid it went in the bin, it was tasteless and very certainly lacked something, I make an alternative to this using more spices and extra marinating, I'll stick to what I know on this one!
4th Mar, 2011
I made this and we stuffed into pitta bread with a dollop of Tzatziki on top! Really nice!
13th Feb, 2011
Lovely - really easy and tasty
13th Feb, 2011
i made everything as to recipe apart from extra chicken and yoghurt will be making this one again but would ad a little grated lemon rind to the rice just to give it a bit of zing
1st Feb, 2011
Was nice and very easy to make. I did make the rice, but didn't sprinkle the veg with curry powder. I like the sound of leftovers in a wrap as Four Candles suggests above.


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