Yogurt Spiced Chicken With Almond & Coriander Rice

Evening Guys

How is everybody?

For tea the other evening I made this for me and my other half and it very tasty

It was lovely and filling, it also had masses of flavour and was delicious served with some mango chutney!

This recipe will definitely be made again, it was so quick to cook and really nice.

At my meeting this morning, I asked my lovely leader how to point marinades… I have come across this issue a few times now so I wanted to ask just to make sure.

Her answer was that if the marinade is to be discarded and not used in the cooking, to point the marinade separately to the rest of the dish and then to half it!! Then to add the extra points to the rest of the dish.

Obviously this only works if you are discarding at least half of the marinade. If your marinade is just enough to coat your meat then obviously point all of it!

So with the marinade pointage taken into consideration this recipe is 13 Pro Points per serving, but it was a nice sized portion so I feel it is worth the points…

 

Pro Points Per Serving: 13

Serves: 2

Prep Time: 5 Minutes Plus Marinating

Cooking Time: 25 Minutes

 

Ingredients:

150ml Fat Free Yogurt

1 Tablespoon Any Indian Curry Paste

2 Chicken Breasts, Butterflied or Flattened Out

1 Teaspoon ow Fat Spread

1 Onion, Diced

3 Cardamom Pods, Squashed Slightly

125g Basmati Rice, Dried

350ml Chicken Stock (Made With 1 Stock Cube)

1 Tablespoon Sliced Almonds

1 Red Chilli, De-seeded & Finely Diced

1/2 Bunch Fresh Coriander, Chopped

 

Method:

1. Mix the yogurt and curry paste and toss with the chicken breasts. Leave to marinade for as long as possible. This isn’t essential but gives the chicken extra flavour.
2. Heat the low fat spread in a wide shallow pan with a lid. Cook the onion and cardamom for 5 minutes then tip in the rice and stock.
3. Bring to a simmer, cover and cook until all the stock is absorbed and the rice is tender (you might need to add a little more water if it dries out quickly).
4. Griddle or grill the chicken breasts until golden and cooked through. Stir the almonds, chilli and coriander through the rice.
5. Serve the breasts on top of the rice with some mango chutney.

 

So simple, yet really good! The chilli isn’t hot at all so don’t be afraid to use it!

Tomorrows recipe is probably my finest cooking accomplishment to date. Since I was young if we ever went to the Chinese or had a take-away I would always order Chinese Beef With Tomatoes. I love it, I don’t think I will ever order anything else, if I do ever both to order again!!!

I hate tomatoes raw, or grilled or anything along those lines, so why I love beef with tomatoes who knows, but I do! About a week ago I decided I wanted to have a go at making my own beef with tomatoes so started googling. I found 2 recipes which both claimed to be for this dish but were totally different. So I decided I would attempt to make an amalgamation of the 2 and thought I would tweak it whilst cooking if it wasn’t close enough to what I wanted.

Well tonight, I created my masterpiece! It was pretty much exactly the same as what you get in the Chinese and I am sure half the points. It was gorgeous and I was blown away when I tasted it as to how close it really is!!

Even my partner polished off the whole plate including the chunks of tomato, which for him is a miracle in itself. Now I just need to learn to make Sesame Prawn Toast and I will never have to go to the Chinese again.

Anyways, ta ta for now.

Happy Cooking

Sarah xx

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