Knock up this fresh chicken twist and add fluffy basmati rice as a quick and easy midweek treat.
1 medium onion
1 clove of garlic
1 tsp curry powder
1 tbsp olive oil
2 tbsp ground almonds
2 chicken breasts
150g basmati rice
2 tsp fresh coriander
150g natural yoghurt
1. Heat oil in a frying pan and soften the onion, add the garlic and curry powder then cook on a moderate heat for 5 mins.
2. Chop the chicken into 2cm thick strips and add to the pan. Brown off for 5-6 mins then turn the heat down low and add the almonds, stirring gently. Take the pan off the heat and stir in the yoghurt.
3. As this is cooking, boil the rice until fluffy.
4. Serve the chicken with the rice, and garnish with chopped coriander.