An easy recipe where the chicken marinade can be made the night before. Can be served warm or cold.
Ingredients
·
2 chicken breasts
·
1 125ml pot of
natural yoghurt (I opted for low fat)
·
1 tbsp of curry
paste (Madras or Tandoori)
·
1 tbsp coconut oil
·
150g of long grain
rice (Can be swapped for cauliflower rice)
·
1 onion, halved and
sliced
·
350ml of chicken
stock (omit if using cauliflower rice)
·
4 cardamom pods,
squashed (add more if you like them)
·
1 red chilli, finely
chopped
·
2 cm piece of
ginger, finely chopped
·
A generous tbsp of
flaked almonds, toasted
·
1/2 bunch of
coriander (stems and leaves), chopped
·
1/2 lime (optional)
Instructions
- Place the yoghurt and curry paste into a non-metallic dish. Mix well until you have a smooth marinade. Place the chicken into the marinade. Ensure the marinade has covered the chicken. Cover and refrigerate for at least 2 hours.
- Place oil in a saucepan with a lid. Add the sliced onion and cardamom pods and cook slowly over a low heat for about 15 minutes
- Add the rice and the stock. Bring to a simmer, cover with lid and cook until the rice is tender. If using cauliflower rice you can add it at this stage. Gently fry with onion and cardamom for 5 minutes or until heated through (you may need to add a pinch of salt to taste)
- Meanwhile, BBQ the chicken breasts and remove when cooked through. A charcoal effect should be seen on the chicken.
- Remove the cardamom pods from the rice and serve onto a platter (I tend to leave them in because I like the taste)
- Sprinkle on the chilli, ginger, coriander and flaked almonds.
- Slice chicken breast and place on top of the rice.
- Press some fresh lime over the dish to add a little extra zing (optional)
