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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oven to 220C/200C fan/gas 7. Put the rice in a saucepan with 600ml water, 1 heaped tsp turmeric, 1 tsp curry powder and some salt. Bring to the boil, stir, cover, turn heat to low and cook for 30 mins, or until tender. Try not to take the lid off during cooking. | 2. Remove from heat and leave covered for 5 minutes Add the almonds, and fluff with a fork. | 3. Meanwhile, mix 2 tsp curry powder, the remaining turmeric, 2 tbsp yogurt and seasoning. Add chicken and toss to coat. | 4. Toss the tomatoes and onions in a roasting tray with the rest of the curry powder, then nestle in the chicken pieces. Bake for 15-20 mins until the chicken is cooked through and the veg are soft. Scatter coriander over the top and serve with the rice and remaining yogurt. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
brown basmati rice	250			-	-	-	-
turmeric	2	teaspoons		18.72	4.0284	0.5808	0.195
curry powder	5	teaspoons		32.5	5.582999999999999	1.429	1.401
almond	2	tablespoons	sliced	240.44799999999998	0.0	0.0	27.2
yogurt	6	tablespoons		56.0438	4.2814	3.1881	2.9859
chicken breast	2		skinless cut	-	-	-	-
tomato	8	halved		-	-	-	-
red onion	2		sliced	120.0	28.02	3.3	0.3
coriander	1/2			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.