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Showing items 1 to 3 of 6

Showing items 1 to 3 of 3

Spiced rice in a pan
Spiced basmati rice
A star rating of 3.7 out of 5.6 ratings

Slow cook your basmati in the style of a pilaf by steaming with spices for this Keralan-style Indian side dish

Potato salad with curried mayo
Potato salad with curried mayo
A star rating of 4.9 out of 5.24 ratings

This salad, with a creamy coronation chicken-style dressing, makes a great buffet dish for New Year's Day

  • 4 skinless chicken breast fillets
  • 180g tub full-fat cream cheese
  • 2 tbsp korma paste
  • 1 tbsp chopped coriander
    plus extra to serve
  • juice 0.5 lemon
  • 1 red chilli
    deseeded and thinly sliced
  • 8 cherry tomatoes
    halved
  • rice
    and salad, or new potatoes and vegetables, to serve

Nutrition: per serving

  • kcal363
  • fat24g
  • saturates14g
  • carbs3g
  • sugars2g
  • fibre1g
  • protein32g
  • salt0.8g
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Method

  • step 1

    Heat oven to 200C/180C fan/gas 6 and arrange the chicken in a large ovenproof dish. Beat the cheese, korma paste and the 1 tbsp coriander together with a squeeze of lemon. Squeeze the remaining lemon over the chicken and spread the curry mix on top. Scatter over the chilli and bake for 15 mins.

  • step 2

    Remove from the oven, add the tomatoes to the dish then return to cook for another 10 mins. Scatter with more coriander and serve with rice and salad or new potatoes and vegetables

Recipe from Good Food magazine, April 2015

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Comments, questions and tips (17)

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Overall rating

A star rating of 4.8 out of 5.28 ratings
Francesca Oliver avatar

Francesca Oliver

A firm favourite in our house. I usually make half as there is only two of us. I always use more tomatoes. May try roasting red onion with it next time I make it. It goes well with most things, potatoes, rice, noodles or even left overs on a sandwich.

Che Guevaraa avatar

Che Guevaraa

We thought this was lovely… I made it with a little tomato salad and cauliflower rice.

sarahread1

Whole family enjoyed this recipe. I used extra lemon juice (1 and a 1/2) but only had dried coriander. I grated a little frozen chilli over the top which looked pretty but didn’t add much heat as my husband can’t tolerate any more than a pinch of chilli. I will definitely make this again.

ljklaura

Absolutely loved this easy delicious recipe. Will make it again and again. I used plenty of lemon for a really tangy taste. Yum.

Tanya Day 1

We all loved this, very tasty and quick to make.

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