Preparation time is 5minutes
Cook time is 25minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
11 Ingredients
Number of servings
4
- 8 pappadums (to serve)
- 1/2 cup tikka masala curry paste
- 400grams ready to stir-fry traditional vegetables
- 2tablespoons mint, chopped
- 1 onion, chopped
- 1 roast chicken
- 2 cup chicken stock
- 400grams can chopped tomatoes
- 1 cup natural yoghurt
- 1 1/2 cup basmati rice
- 1tablespoons vegetable oil
Method
Step 1 of 3
Heat oil in a heatproof casserole dish over medium heat. Add onion and half of the curry paste and cook for 5 minutes until onion is soft. Add rice and stir well to coat. Stir in stock and tomatoes and bring to boil. Reduce heat to low, cover and cook for 10 minutes.
Step 2 of 3
Meanwhile, cut chicken into 8 serving sized pieces. Combine yoghurt with remaining curry paste and mint. Layer vegetables and chicken pieces on top of the rice. Spoon the yoghurt over the chicken. Recover and cook for a further 10 minutes or until all liquid has been absorbed and vegetables are tender.
Step 3 of 3
Serve chicken pilaf with pappadums.
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