One-Pot Indian Chicken & Veggie Pilaf with Yoghurt & Parsley
Tonight, we’re bringing the hustle and bustle of an Indian night market to your kitchen. Perfect deep and rich Bengali paste is the inspiration for this Mumbai chicken and served with a veggie pilaf, the night markets are now in your kitchen! This recipe is under 650kcal per serving.
Prep: 35 mins
Cook: 35 mins
Servings: 4
Ingredients
2 servings
4 servings
- olive oil
- 1 bag soffritto mix
- 1 bag baby spinach leaves
- 1 packet chicken breast
- 0.5 packets bengal curry paste
- 1 sachet mumbai spice blend
- 1 packet basmati rice
- 1.5 cup water
- 1 sachet chicken-style stock powder
- 1 tsp brown sugar
- 1 packet greek-style yoghurt
- 1 bag parsley
- olive oil
- 1 bag soffritto mix
- 1 bag baby spinach leaves
- 2 packets chicken breast
- 1 packet bengal curry paste
- 2 sachets mumbai spice blend
- 1 packet basmati rice
- 3 cups water
- 1 sachet chicken-style stock powder
- 2 tsp brown sugar
- 1 packet greek-style yoghurt
- 1 bag parsley
Instructions
- • Cut chicken breast into 2cm chunks.
- • Heat a large saucepan over high heat with a drizzle of olive oil. Cook chicken, tossing, until just browned, 1-2 minutes.
• Add soffritto mix and cook, stirring, until softened, 3-4 minutes.
• SPICY! The curry paste is spicy so use a little less if you prefer your pilaf mild. Add Bengal curry paste (see ingredients) and Mumbai spice blend and
cook, stirring, until fragrant, 1 minute. - • Add basmati rice and stir to coat. Add the water,
chicken-style stock powder and the brown sugar. Stir, then bring to the boil.
• Cover with a lid or foil and reduce heat to medium-low. Cook for 10 minutes, then remove the pan from heat. Keep covered until rice is tender and water
is absorbed, 10 minutes. Stir through baby spinach leaves to wilt.
TIP: The rice will finish cooking in its own steam, so don't peek! - • Divide one-pot Indian chicken and veggie pilaf between bowls.
• Dollop with Greek-style yoghurt and tear parsley over to serve. Enjoy!