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One pan tikka chicken pilaf

One pan tikka chicken pilaf

one-pan-tikka-chicken-pilaf

4 serves

20 m

30 m

See recipe for serves 2 here


Ingredients

  • 1 tablespoon olive oil
  • 600 g skinless chicken thigh fillets, fat trimmed, cut into 3 cm pieces
  • 1 large onion, halved, thinly sliced
  • 2 tablespoons tikka curry paste
  • 1½ cups brown basmati rice
  • 1 cup reduced salt chicken stock
  • 2 bunches broccolini, ends trimmed, cut into 4 cm lengths
  • 100 g baby spinach leaves
  • 1 cup coarsely chopped fresh coriander leaves
  • ½ cup reduced fat plain Greek yoghurt
  • ⅓ cup roasted unsalted cashews
  • Lemon wedges, to serve

Method

Step 1

Heat oil in a large, deep non-stick frying pan over a medium-high heat. Add chicken and onion. Cook, stirring occasionally, for 6-8 minutes, until lightly browned.

Step 2

Add tikka paste. Cook, stirring, for 1 minute or until fragrant.

Step 3

Add rice and stir until well coated. Stir in stock and 2½ cups water. Bring to the boil. Reduce heat and cover with lid. Simmer, covered, for about 20 minutes, until stock is almost absorbed.

Step 4

Stir in broccolini. Cook, covered, for a further 5-10 minutes, until liquid is absorbed and rice is tender.

Step 5

Stir in spinach, coriander and half the yoghurt. Remove from heat. Stand, covered, for 1-2 minutes, until spinach is just wilted.

Step 6

Sprinkle over cashews. Serve with remaining yoghurt and lemon wedges.

Tips

  • Check labels on tikka paste and choose the brand lowest in sodium.
  • Tikka paste has a mild heat so if you like spicy flavours, add a sprinkling dried chilli flakes to serve.
  • Broccolini can be replaced with 400 g broccoli, cut into florets.
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