Baked Chicken Masala With Almond Pilaf

1. 1

   Heat oven to 220C/200C fan/gas 7.

2. 2

   Put the rice in a saucepan with 600ml water, 1 heaped tsp turmeric, 1 tsp curry powder and some salt.

3. 3

   Bring to the boil, stir, cover, turn heat to low and cook for 30 mins, or until tender.

4. 4

   Try not to take the lid off during cooking.

5. 5

   Remove from heat and leave covered for 5 minutes Add the almonds, and fluff with a fork.

6. 6

   Meanwhile, mix 2 tsp curry powder, the remaining turmeric, 2 tbsp yogurt and seasoning.

7. 7

   Add chicken and toss to coat.

8. 8

   Toss the tomatoes and onions in a roasting tray with the rest of the curry powder, then nestle in the chicken pieces.

9. 9

   Bake for 15-20 mins until the chicken is cooked through and the veg are soft.

10. 10

    Scatter coriander over the top and serve with the rice and remaining yogurt.

* Per serving · 4 servings · Values may vary.

No additional tips available.