Tikka Masala Roast Chicken with Spiced Pilau Rice

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Name: Tikka Masala Roast Chicken with Spiced Pilau Rice
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Indian
Ingredients: 2 tablespoons Tikka Masala paste; 1/4 cup greek yoghurt; 4 chicken thigh cutlets; Baby spinach; 1 tablespoon Vegetable oil; 1 brown onion chopped; 2 tablespoons Tikka Masala paste; 1 1/2 cups basmati rice; 2 1/2 cups Chicken Stock; 1/4 cup sultanas; 1/4 cup slivered almonds toasted; 1/4 cup Fresh Coriander chopped

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INGREDIENTS

2 tablespoons Tikka Masala paste
1/4 cup greek yoghurt
4 chicken thigh cutlets
Baby spinach
1 tablespoon Vegetable oil
1 brown onion ; chopped
2 tablespoons Tikka Masala paste
1 1/2 cups basmati rice
2 1/2 cups Chicken Stock
1/4 cup sultanas
1/4 cup slivered almonds ; toasted
1/4 cup Fresh Coriander ; chopped

INSTRUCTIONS

1. Combine curry paste and yoghurt in a large glass or ceramic dish. Add chicken. Stir to coat. Cover. Refrigerate for 1 hour or overnight of times permits.

2. Preheat oven to 180C/160C if fan forced. Remove chicken from marinade. Place in a roasting pan. Roast 40-60 min until chicken golden and cooked through (depending on cut of chicken used).

3. Make spiced rice. Heat oil in a heavy based saucepan over a medium heat. Cook onion stirring for 8-10 min or until golden. Add paste, cook for 1 min or until fragrant. Add rice, stir to coat. Add stock. Cover. Bring to boil. Reduce heat to low. Simmer for 10 min or until rice is tender. Stir through sultanas, almonds and coriander.

NOTES

We used chicken drumsticks and frozen peas

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Tikka Masala Roast Chicken with Spiced Pilau Rice

2 tablespoons Tikka Masala paste
1/4 cup greek yoghurt
4 chicken thigh cutlets
 Baby spinach
1 tablespoon Vegetable oil
1 brown onion chopped
2 tablespoons Tikka Masala paste
1 1/2 cups basmati rice
2 1/2 cups Chicken Stock
1/4 cup sultanas
1/4 cup slivered almonds toasted
1/4 cup Fresh Coriander chopped

1. Combine curry paste and yoghurt in a large glass or ceramic dish. Add chicken. Stir to coat. Cover. Refrigerate for 1 hour or overnight of times permits.
2. Preheat oven to 180C/160C if fan forced. Remove chicken from marinade. Place in a roasting pan. Roast 40-60 min until chicken golden and cooked through (depending on cut of chicken used).
3. Make spiced rice. Heat oil in a heavy based saucepan over a medium heat. Cook onion stirring for 8-10 min or until golden. Add paste, cook for 1 min or until fragrant. Add rice, stir to coat. Add stock. Cover. Bring to boil. Reduce heat to low. Simmer for 10 min or until rice is tender. Stir  through sultanas, almonds and coriander.

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Nutrition

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Serving Size: 1 Serving (447g)
Recipe Makes: 4 Servings

Calories: 1044
Calories from Fat: 482 (46%)

Amt Per Serving		% DV

	Total Fat 53.6g	71 %
	Saturated Fat 13.9g	69 %
	Monounsaturated Fat 23.6g
	Polyunsanturated Fat 11.8g
Cholesterol 225.3mg		69 %
Sodium 230.5mg		8 %
Potassium 909.9mg		24 %
Total Carbohydrate 71.9g		21 %
	Dietary Fiber 4.4g	17 %
	Sugars, other 67.5g
Protein 65.2g		93 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1044

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