Preparation time is 15minutes
Cook time is 25minutes
Total time is 40minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
14 Ingredients
Number of servings
4
- 1tablespoons sunflower oil
- 1 onion, sliced
- 1 clove garlic, chopped
- 1 red capsicum, deseeded and chopped
- 1teaspoons cumin seeds
- 1teaspoons ground coriander
- 2teaspoons chilli powder
- 2teaspoons curry powder
- 4 large chicken thighs, cut into bite-sized pieces
- 200grams basmati rice
- 2 1/3 cup chicken stock
- 125grams dried apricots, chopped
- 3tablespoons fresh coriander, chopped
- 4tablespoons natural yoghurt
Nutrition per serving
3020kJ / 722Cal
3020 Kilojoules or 722 Calories
35% of daily energy intake*
Protein
10.2grams
Fat
7.7grams
Carbs
64.5grams
Sugars
20.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Heat the oil in a nonstick frying pan, add the onion, garlic and red pepper and stir-fry for 3-4 minutes until softened.
Step 2 of 4
Add the spices and continue to fry for 1 minute, then add the chicken and cook for 2 minutes until browned all over. Add the rice to the pan and stir to combine.
Step 3 of 4
Stir in the chicken stock and apricots, cover tightly and simmer for 15 minutes until the rice is cooked through and the chicken is tender. Leave to stand, covered, for 5 minutes.
Step 4 of 4
Scatter over the coriander and top each serving with a spoonful of yoghurt. Serve immediately.
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