Curry chicken and tomato pilaf

Mild Indian curry paste adds all-round appeal to this easy one-pot dinner.

• Olive oil spray
• 2 (about 450g) single chicken breast fillets, cut into 4cm pieces
• 1 onion, coarsely chopped
• 2 tablespoons Sharwood's Mild Korma Curry Paste
• 400g (2 cups) basmati rice
• 750ml (3 cups) Campbell's Real Stock Chicken Salt Reduced
• 2 tablespoons toasted slivered almonds
• 1 large tomato, coarsely chopped
• 1/3 cup fresh coriander leaves
• Low-fat natural yoghurt, to serve

Energy 2490kJ	Fat saturated 1.50g
Fat Total 10.00g	Carbohydrate sugars g
Carbohydrate Total 85.00g	Dietary Fibre 2.50g
Protein 39.00g	Cholesterol mg
Sodium mg

All nutrition values are per serve.

1. Step 1

   Heat a saucepan over medium-high heat. Spray with olive oil spray. Cook the chicken for 3-4 minutes each side. Transfer to a plate.

2. Step 2

   Add the onion to the pan. Cook, stirring, for 5 minutes. Add the curry paste and cook, stirring, for 1 minute. Add the rice and stir to coat. Add the chicken and stock and bring to the boil. Reduce heat to low and cook, covered, for 12 minutes or until liquid is absorbed. Set aside, covered, for 10 minutes.

3. Step 3

   Top the pilaf with almonds, tomato and coriander. Serve with yoghurt.