SPICED CHICKEN WITH ALMOND RICE

 

SPICED CHICKEN WITH ALMOND RICE

Serves 2

3 Syns per serving

150ml FF natural yoghurt
1 tbsp. Patak's curry paste of your choice - I've Synned this at 2 Syns, as that is for the highest Synned paste in the Patak range.
2 skinless chicken breasts
150g Basmati rice
1 onion, finely chopped
5 squashed cardamom pods
1 tsp turmeric
350ml hot chicken stock
1 tbsp. toasted flaked almonds I'm guessing 4 Syns for this (probably over-Synned) as 25g flaked almonds is 7.5 Syns.
Half a red chilli, seeds in or out, finely chopped
Handful of freshly chopped coriander

Mix the yoghurt and paste together and place the chicken breasts into the mixture. Cover and marinate in the fridge for at least 2 hours.
When ready, spray a pan with Frylight and cook the onion and cardamom for 5 minutes, before adding the rice, stock and turmeric.
Bring to a simmer, cover and cook until all the stock is absorbed and the rice is tender. Keep an eye on it, in case you need to add a little more stock.
Spray a separate pan with Frylight and cook the chicken breasts until golden and thoroughly cooked through.
Stir the almonds, chilli and coriander through the rice. Slice the chicken and place on top of the rice to serve.