Spiced Chicken with Crispy Red Onion has proved to be perfect Friday night supper in our house, as it is spiced with curry powder and reminiscent of an Indian takeaway (without the calories or the cost!). This is my take on a BBC Good Food recipe.
INGREDIENTS serves 2 (500 cals per portion)
350g chicken breast mini fillets
Tbsp olive oil
2 tsp Madras curry powder
Large red onion, thinly sliced
100g Basmati rice, rinsed
85g frozen peas
Tbsp chopped mint and coriander
4 rounded tbsp 0% Greek yoghurt
Fry red onion with a little olive oil and a sprinkle of salt until crispy. Takes about 20mins.
Put the rice into a saucepan with the cinnamon, saffron, salt to taste and 300ml cold water. Bring to the boil, stir once. Add raisins and cover. Cook on low heat for 10 – 12 mins until rice is tender. Add frozen peas halfway through.
Fold the herbs through the yoghurt.
Brush the chicken strips with a little olive oil and sprinkle with curry powder. Fry for a few minutes until just cooked through.
I put the rice into chef’s serving rings, added the chicken strips, topped it with the crispy red onions and added a big blob of the herbed yoghurt.