Preparation time is 15minutes
Cook time is 25minutes
Total time is 40minutes
Serve is for 3 people
Estimated cost per serve is 10.47 dollar
Difficulty level: 3 out of 4
16 Ingredients
Number of servings
3
- 1tablespoons vegetable oil
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 30grams butter
- 1 onion, finely sliced
- 2 chicken breasts, chopped into chunks
- 1teaspoons turmeric
- 1teaspoons ground cinnamon
- 1teaspoons ground coriander
- 1teaspoons ground cumin
- 225grams long-grain white rice
- 1 cup chicken stock
- 75grams sultanas
- 2tablespoons coriander leaves, chopped
- 4tablespoons low-fat plain yoghurt
- 2tablespoons desiccated coconut
Nutrition per serving
2570kJ / 617Cal
2570 Kilojoules or 617 Calories
30% of daily energy intake*
Protein
9.4grams
Fat
19.1grams
Carbs
80.0grams
Sugars
20.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Adding yoghurt and coconut to this dish gives it both a depth of flavour and also a rich, creamy texture.
Method
Step 1 of 4
Heat the oil and butter in a heavy-based saucepan over a medium heat. Add the onion and cook for 2 minutes. Add the chicken chunks and cook for 5 minutes, stirring occasionally.
Step 2 of 4
Add the spices to the pan and cook for 1 minute. Add the rice and stir for a further minute to coat in the spices.
Step 3 of 4
Add the stock and sultanas to the pan, season, and bring to the boil. Cover, reduce the heat, and simmer for 15 minutes.
Step 4 of 4
Stir the coriander and yoghurt into the rice. Divide between 4 warmed plates and sprinkle with the coconut, to serve.
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