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Curry Chicken and Tomato Pilaf

Recipe #294177 | 50 min | 20 min prep | SERVES 4 (Change Servings)
(0) RATE IT NOW READ REVIEWS

Juliet from SA

RECIPE BY: Juliet from SA

Australian Good Taste sep 07 20 ml tbs Love a one pot!!

Posted on: Mar 25, 2008

Print Recipe

Ingredients

  • olive oil flavored cooking spray
  • 2 chicken breast, cut into 4cm pieces
  • 1 onion, coarsley chopped
  • 2 tablespoons sharwood mild korma curry paste
  • 2 cups basmati rice
  • 3 cups reduced-sodium chicken broth
  • 2 tablespoons almond, slivered toasted
  • 1 large tomato, coarsely chopped
  • 1/3 cup fresh coriander
  • skim natural yoghurt

    • Directions

    1. 1
      Heat a saucepan over med high heat. Spray with olive oil. Cook chicken for 3-4 min each side. Transfer to plate.
    2. 2
      Add onion to pan. Cook stirring for 5 minute Add curry paste and cook stiiring for 1 minute Add rice and stir to coat. Add chicken and stock and bring to boil. Reduce heat to low, and cook covered for 12 min or until liq has absorbed. Set aside, covered for 10 minute.
    3. 3
      Top pilaf with almonds, tomato and coriander. Serve with youghurt.

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    Nutrition Facts

    Serving Size 1 (449g)

    Recipe makes 4 servings

    Calories 544
    Calories from Fat 116 (21%)
    Amount Per Serving %DV
    Total Fat 13.0g 19%
    Saturated Fat 3.0g 15%
    Monounsaturated Fat 5.8g
    Polyunsaturated Fat 3.3g
    Trans Fat 0.1g
    Cholesterol 46mg 15%
    Sodium 158mg 6%
    Potassium 708mg 20%
    Total Carbohydrate 79.4g 26%
    Dietary Fiber 4.7g 18%
    Sugars 3.6g
    Protein 27.7g 55%
    Vitamin A 530mcg 10%
    Vitamin B6 1.0mg 48%
    Vitamin B12 0.4mcg 7%
    Vitamin C 7mg 13%
    Vitamin E 2mcg 7%
    Calcium 60mg 6%
    Iron 2mg 14%

    detailed view...

    how is this calculated?

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