baked chicken masala with almond pilaf

How To Make baked chicken masala with almond pilaf

• 1

  Heat oven to 220C/200C fan/gas 7. Put the rice in a saucepan with 600ml water and 1 heaped tsp turmeric, 1 tsp curry powder and some salt.
• 2

  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.
• 3

  Remove from heat and leave covered for 5 minutes Add the almonds, and fluff with a fork.
• 4

  Meanwhile, mix 2 tsp curry powder, the remaining turmeric, 2 tbsp yogurt and seasoning. Add chicken and toss to coat.
• 5

  Toss the tomatoes and onions in a roasting tray with the rest of the curry powder, then nestle in the chicken pieces.
• 6

  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
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