Ingredients
- 1 tablespoon olive oil
- 600 g skinless chicken thigh fillets, fat trimmed, cut into 3 cm pieces
- 1 large onion, halved, thinly sliced
- 2 tablespoons tikka curry paste
- 1½ cups brown basmati rice
- 1 cup reduced salt chicken stock
- 2 bunches broccolini, ends trimmed, cut into 4 cm lengths
- 100 g baby spinach leaves
- 1 cup coarsely chopped fresh coriander leaves
- ½ cup reduced fat plain Greek yoghurt
- ⅓ cup roasted unsalted cashews
- Lemon wedges, to serve
Method
Step 1
Heat oil in a large, deep non-stick frying pan over a medium-high heat. Add chicken and onion. Cook, stirring occasionally, for 6-8 minutes, until lightly browned.
Step 2
Add tikka paste. Cook, stirring, for 1 minute or until fragrant.
Step 3
Add rice and stir until well coated. Stir in stock and 2½ cups water. Bring to the boil. Reduce heat and cover with lid. Simmer, covered, for about 20 minutes, until stock is almost absorbed.
Step 4
Stir in broccolini. Cook, covered, for a further 5-10 minutes, until liquid is absorbed and rice is tender.
Step 5
Stir in spinach, coriander and half the yoghurt. Remove from heat. Stand, covered, for 1-2 minutes, until spinach is just wilted.
Step 6
Sprinkle over cashews. Serve with remaining yoghurt and lemon wedges.
Tips
- Check labels on tikka paste and choose the brand lowest in sodium.
- Tikka paste has a mild heat so if you like spicy flavours, add a sprinkling dried chilli flakes to serve.
- Broccolini can be replaced with 400 g broccoli, cut into florets.
