Serves 2
½ Tsp chilli powder
1 Tsp turmeric
1 Tsp cumin
1 Tsp paprika
1 Lemon, juiced (s)
1 Onion (s)
1 Red pepper, deseeded & sliced thinly (s)
1 green pepper, deseeded & sliced thinly (s)
2 garlic cloves, crushed (s)
100g green peas (s)
100g Snap peas (s)
100g Fat free natural yogurt (c)
150g Basmati rice
200g Chicken stock
460g Chicken thighs, skinless (p)
Handful of Coriander, chopped
Mix the yogurt with half the turmeric, the cumin, paprika, chilli powder, lemon juice & garlic in a large glass bowl, mix well then marinade the chicken in the mixture for at least 15 mins. Set aside.
In a large frying pan, sprayed with frylight, cook the onions until cooked but not browned.
Add the marinaded chicken & peppers. Cook for 10 mins.
Add the rice, stock, peas, the rest of the turmeric & cinnamon, cover & cook until all the liquid has been absorbed, leave covered for 5 mins with the heat off. Garnish with the fresh coriander. Serve with a side salad.