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Ingredients:

2 chicken fillets
1 onion, coarsely chopped
2 tblspns korma curry paste
2 cups basmati rice
750ml chicken stock
2 tblspns toasted slivered almonds
1 large tomato, coarsely chopped
1/3 cup fresh coriander leaves
natural yoghurt, to serve

Serves: 4
Preparation time: 30 minutes

Method:
Cut chicken in to 4cm pieces.



Heat a saucepan over medium-high heat. Spray with olive oil spray. Cook the chicken for 3-4 minutes each side. Transfer to a plate.



Add the onion to the pan. Cook, stirring, for 5 minutes. Add the curry paste and cook, stirring, for 1 minute. Add the rice and stir to coat. Add the chicken and stock and bring to the boil. Reduce heat to low and cook, covered, for 12 minutes or until liquid is absorbed. Set aside, covered, for 10 minutes.



Top the pilaf with almonds, tomato and coriander. Serve with yoghurt.

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Contributor: Cam