Baked chicken masala with almond pilaf

Baked chicken masala with almond pilaf

  • Rating: 4 out of 5.13 ratings
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  • 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
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Ingredients

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.

Goes well with

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    Rating: 4 out of 5.13 ratings
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