Chicken Korma Pilaf With Mint Yogurt

1. 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. 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.

* Per serving · 4 servings · Values may vary.

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