Ingredients
4 skinless chicken breasts
4 tsp chutney
1 Tblsp curry paste
2 tsp cumin seeds
2 onions, finely chopped
2 bay leaves
1 cinnamon stick
2 tsp cumin seeds
1 star anise
240gm rice
2 Tblsp chopped coriander
Method
Mix the chutney, curry paste and 2tsp cumin seeds together.
Brush this mix all over the chicken pieces.
Put the rice in a pot with the bay leaves, cinnamon stick, 2tsp cumin seeds and star anise.
Add boiling water and a little salt.
Simmer until rice is tender. Drain.
Stir through the coriander.
Keep warm.
Spray a frying pan with non-stick cooking spray.
Place over a medium heat.
Cook the chicken for about 10 minutes each side.
Serve the chicken with the rice and a salad on the side.
The chicken breasts I used were very tiny, that’s why you see two on the plate.
