Chicken Korma Pilaf With Mint Yogurt
- 1 lb boneless chicken thighs, thickly sliced crosswise
- 1 None red onion, halved, thickly sliced
- 1/4 cup mild korma curry paste
- 1/4 lb basmati rice
- 2 None large chicken bouillion cubes, crumbled
- 1 None carrot, halved lengthwise, sliced diagonally
- 1 None zucchini, thickly sliced
- 3/4 cup plain Greek yogurt
- 1 oz mint, finely chopped, plus extra leaves, to serve
- None None mixed greens, to serve
- Heat a nonstick saucepan over high heat. Add chicken and onion and cook, stirring, for 3 mins or until starting to brown. Add curry paste and rice and cook, stirring, for 1 min or until fragrant. And the bouillon cubes, 3 cups boiling water, carrot and zucchini. Bring to a boil, then reduce the heat to low and cook, covered, for 12 mins or until liquid has been absorbed and rice is tender. Let stand, covered, for 5 mins then fluff with a fork.
- For the mint yogurt, combine chopped mint and yogurt in a bowl. Spoon onto the pilaf, then top with the extra mint leaves and serve with the mixed greens.
chicken thighs, red onion, mild korma curry paste, basmati rice, chicken bouillion, carrot, zucchini, yogurt, mint, mixed greens
Taken from recipes-plus.com/api/v2.0/recipes/23882 (may not work)