The BBC Good Food logo
Baked chicken masala with almond pilaf

Baked chicken masala with almond pilaf

A star rating of 3.9 out of 5.13 ratingsRate
loading...
Magazine subscription – your first 5 issues for only £5!
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Freezable (Pilaf can be frozen)
  • Healthy
Nutrition: per serving
HighlightNutrientUnit
kcal459
fat7g
saturates1g
carbs61g
sugars11g
fibre6g
protein41g
low insalt0.42g
Advertisement

Ingredients

  • 250g brown basmati rice
  • 2 heaped tsp turmeric
  • 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
  • 2 large red onions , thinly sliced
  • ½ small bunch coriander , leaves picked

Method

  • STEP 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.

  • STEP 2

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

  • STEP 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.

Recipe from Good Food magazine, February 2011

Goes well with

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 3.9 out of 5.13 ratings
Advertisement
Advertisement
Advertisement

Sponsored content