Recipes for you

TomatoAndChickenPilaf
Tomato and Chicken Pilaf
Serves 4
Prep Time:
1 hour
Cooking Time:
20 min
tin-tomatoes-chopped-peeled
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

Preparation Method

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.

Garnish pilaf with fresh coriander and some chopped chillies if desired.

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TomatoAndChickenPilaf
Tomato and Chicken Pilaf
Serves 4
Prep Time:
1 hour
Cooking Time:
20 min
tin-tomatoes-chopped-peeled
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

Preparation Method

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.

Garnish pilaf with fresh coriander and some chopped chillies if desired.
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