Tomato and Chicken Pilaf
Ingredients
65ml (¼ cup) olive oil
450g chicken breast fillets, cut into 4cm pieces
1 onion, coarsely chopped
60ml (4 tbsps) curry paste
1 red chilli, finely chopped
400g (2 cups) Tastic basmati rice
750ml (3 cups) chicken stock
30ml (2 tbsps) toasted chopped almonds
1 can (410g) All Gold Whole Tomatoes, drained and coarsely chopped
90ml (1/3 cup) chopped fresh coriander
Low-fat natural yoghurt, to serve
1. Heat the oil in a large heavy based saucepan. Cook chicken for 3-4 minutes each side. Transfer to a plate.
2. Add onion to the pan, cook, stirring, for 5 minutes. Add curry paste and chillies, cook, stirring, for 1 minute. Add basmati rice and stir to coat. Add chicken and chicken stock, bring to the boil. Reduce heat to low and cook, covered, for 12 minutes or until liquid is absorbed.
3. Gently stir in almonds, All Gold Whole Tomatoes and coriander. Cook gently for 10 minutes to heat through.
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65ml (¼ cup) olive oil
450g chicken breast fillets, cut into 4cm pieces
1 onion, coarsely chopped
60ml (4 tbsps) curry paste
1 red chilli, finely chopped
400g (2 cups) Tastic basmati rice
750ml (3 cups) chicken stock
30ml (2 tbsps) toasted chopped almonds
1 can (410g) All Gold Whole Tomatoes, drained and coarsely chopped
90ml (1/3 cup) chopped fresh coriander
Low-fat natural yoghurt, to serve
1. Heat the oil in a large heavy based saucepan. Cook chicken for 3-4 minutes each side. Transfer to a plate.
2. Add onion to the pan, cook, stirring, for 5 minutes. Add curry paste and chillies, cook, stirring, for 1 minute. Add basmati rice and stir to coat. Add chicken and chicken stock, bring to the boil. Reduce heat to low and cook, covered, for 12 minutes or until liquid is absorbed.
3. Gently stir in almonds, All Gold Whole Tomatoes and coriander. Cook gently for 10 minutes to heat through.