date:Jul 03, 2014
e. Transfer to a plate.
2. Add the onion to the pan. Cook, stirring, for 5 minutes. Add the curry paste and cook, stirring, for 1 minute. Add the rice and stir to coat. Add the chicken and stock and bring to the boil. Reduce heat to low and cook, covered, for 12 minutes or until liquid is absorbed. Set aside, covered, for 10 minutes.
3. Top the pilaf with almonds, tomato and coriander. Serve with yoghurt.