Recipe for Chicken Breasts served with rice, peas and raisins flavoured with turmeric
4 chicken breasts
4 tsp mild curry powder
2 red onions – peel and slice finely
2 sticks cinnamon
1 tsp turmeric
2 tbsp seeded raisins
160g shelled peas
2 tbsp fresh coriander – chop finely
1 cup jasmine rice
8 tbsp plain yoghurt
vegetable oil, salt & pepper (from your pantry)
Bring a saucepan of lightly salted water to the boil. Add the rice, raisins, cinnamon sticks and turmeric. Boil gently for 10 minutes on medium heat. Now add the peas and cook for another 5 minutes. Drain and keep warm in a colander over a saucepan of hot water.
Put a few glugs of olive oil in a griddle/frying pan on medium to high heat. Mix curry powder, salt and pepper in a large bowl or casserole dish. Roll the chicken breasts in the spices until coated all over. Place in the hot oil with the onion and cook for about 15 minutes (turning the chicken once) until the chicken is cooked through and the onions are crispy. Stir the onions often.
To serve, lay a chicken breast on each plate with a serving on rice on the side. Add a dollop of yoghurt and scatter with crispy onions and coriander.
Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.