One-Pot Double Indian Chicken & Veggie Pilaf
with Yoghurt & Parsley
- Milk
- May contain traces of allergens
- Gluten
- Soy
- Wheat
Ingredients
1 packet
Bengal Curry Paste
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
660 g
Chicken Breast
1 packet
Baby Spinach Leaves
1 packet
Coriander
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
1
Brown Onion
1
Carrot
Cooking Steps
• Grate carrot. Finely chop brown onion. • Cut chicken breast into 2cm chunks.
If you've doubled your chicken breast, cook chicken in batches for the best results. Return all chicken to the pan and continue as above.
• Add basmati rice to the saucepan and stir to coat. Add the water and brown sugar. Stir then bring to boil. • Cover with a lid or foil and reduce heat to medium-low. Cook for 12 minutes, then remove the pan from heat. Keep covered until rice is tender and water is absorbed, 15 minutes. Stir through baby spinach leaves to wilt. Season to taste. TIP: The rice will finish cooking in its own steam so don't peek!
• Divide one-pot chicken and Bengal-spiced rice between bowls. • Dollop with Greek-style yoghurt and tear coriander over to serve. Enjoy!
