Baked chicken masala with almond pilaf

• brown basmati rice↗250 g
• teaspoon turmeric↗2
• curry powder↗5 tsp
• almond slices↗2 tbsp
• low-fat natural yogurt↗6 tbsp
• large skinless chicken breasts↗2

  (about 500 g/1 lb 2 oz), cubed

• medium tomatoes↗8

  halved

• large red onions↗2

  thinly sliced

• ½ small bunch of cilantro

  leaves gathered

Step-by-step instructions

1. 1

   Preheat the oven to 220 °C (200 °C with convection) or gas 7. In a pot combine the rice with 600 ml water, 2 teaspoons turmeric, 5 tsp curry powder and a pinch of salt. Bring to a boil, stir, cover, reduce heat to minimum and simmer for 30 minutes until the rice is tender. Do not remove the lid while cooking. Remove the pot from heat and let it sit, covered, for another 5 minutes. Add the almonds and fluff the rice with a fork.

2. 2

   Meanwhile, in a large bowl mix 2 tsp curry powder, the remaining turmeric, 2 tbsp yogurt and a pinch of salt. Add the chicken cubes and mix well so the meat is coated with the marinade.

3. 3

   Place the tomatoes and onions in a baking dish, sprinkle them with the remaining curry powder, then arrange the chicken pieces. Bake for 15–20 minutes, until the chicken is cooked through and the vegetables are tender. Before serving, sprinkle with fresh cilantro and serve with the almond pilaf and leftover yogurt.