- 2 boneless skinless chicken breasts, about 140g/5oz each
- 1 tbsp sunflower oil
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
- 2 tsp curry powder
- 1 large red onion, thinly sliced
- 100g basmati rice
- 1 cinnamon stick
- pinch saffron
The stigma of a type of crocus, saffron threads have a pungent and distinctive aroma and flavour…
- 1 tbsp raisins
- 85g frozen pea
- 1 tbsp chopped mint and coriander
- 4 rounded tbsp low-fat natural yogurt
Heat oven to 190C/fan 170C/gas 5. Brush the chicken with 1 tsp oil, then sprinkle with curry powder. Toss the onion in the remaining oil. Put the chicken and onions in one layer in a roasting tin. Bake for 25 mins until the meat is cooked and the onions are crisp, stirring the onions halfway through the cooking time.
Rinse the rice, then put in a pan with the cinnamon, saffron, salt to taste and 300ml water. Bring to the boil, stir once, add the raisins, cover. Gently cook for 10-12 mins until the rice is tender, adding the peas halfway through. Spoon the rice onto two plates, top with the chicken and scatter over the onions. Stir the herbs into the yogurt and season, if you like, before serving on the side.