Chicken Korma Pilaf With Mint Yogurt

• 1 pound boneless chicken thighs thickly sliced crosswise
• 1 red onion halved, thickly sliced
• 1/4 cup curry paste mild korma
• 1/4 pound basmati rice
• 2 chicken large, bouillion cubes, crumbled
• 1 carrot halved lengthwise, sliced diagonally
• 1 zucchini thickly sliced
• 3/4 cup plain greek yogurt
• 1 ounce mint finely chopped, plus extra leaves, to serve
• mixed greens to serve

1. 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.
2. 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, red onion, curry, basmati rice, chicken, zucchini, greek yogurt, mixed greens

Taken from www.yummly.com/recipe/Chicken-Korma-Pilaf-with-Mint-Yogurt-1405914 (may not work)