125ml greek yoghurt
1 tin chopped tomatoes
30ml curry powder of your choice
5ml chilli flakes (optional)
5ml mustard powder
5ml ground cumin
5ml ground coriander
5ml salt
5ml turmeric
15ml sugar
15ml lemon juice
1-2 skinless chicken breasts per person (maximum of 6 people)
1 onion, chopped
2 cloves of garlic, minced
80ml orzo per person
500ml chicken stock
125ml cream
125g butter, cubed
Add the yoghurt, tomatoes, curry powder, chilli flakes, mustard powder, cumin, coriander, salt, turmeric, sugar and lemon juice to a blender and blitz together until smooth.
Pour the mixture into a glass bowl.
Cut the chicken breasts into 3cm x 3cm pieces and add it to the marinade.
Stir through so that the chicken is coated and covered in the liquid.
Cover the bowl and refrigerate for a minimum of one hour (can be left overnight).
Pour some vegetable oil into a large saucepan and add the onion and garlic.
Cook over a low heat until the onion is soft.
Add the chicken and the marinade to the saucepan and sprinkle in the orzo.
Add the chicken stock and simmer the mixture for 30 minutes. It is important to stir the mixture often and keep the heat low. Don’t panic if it feels as though the orzo is sticking to the sauce pan – keep stirring and check the heat.
Add the cream and cubed butter and stir until the butter has melted completely.
Turn off the heat, cover the saucepan with a lic and leave to stand for 10 minutes before dishing up.
My Whisk and I 