Wow, I am busy at the moment. I feel like I’m going to work, cooking, falling asleep then starting again. As I’m getting home from work quite late at the moment, the last thing I want to be doing is making something laborious, or with a long cooking time.
This recipe works well when you want something tasty in a rush and its recipes like these that have so far prevented me from being one of those people who buy ready meals from Marks and Spencer’s on their way home from work. I used to scoff at them. Now I empathise, but I still don’t want to be one of them!
- 4 skinless, boneless chicken breasts
- 4 tbsp chunky mango chutney (I like Aldi’s spicy chutney)
- 1 tbsp medium curry powder
- 4 tsp cumin seeds
- 4 tsp sunflower oil
- 2 small onions , thinly sliced
- 4 bay leaves
- 1 cinnamon stick
- 200g basmati rice
- 4 tbsp chopped coriander
- lime wedges, to serve (optional)
- Heat oven to 200C/180C fan/gas 6 and line a baking tray with foil. Cut a horizontal pocket in each chicken breast, taking care not to cut all the way through to the other side. Stuff with the mango chutney, then seal the pocket closed around the chutney with a cocktail stick.
- Mix the curry powder and 2 tsp cumin seeds with 3 tsp oil, then brush all over the chicken. Place on the baking tray and roast for 25-30 mins until cooked through.
- Meanwhile, heat remaining oil and fry the onions for 6-8 mins until golden. Add remaining cumin, bay and cinnamon then cook, stirring, for 1 min. Stir in the rice. Pour over 450ml boiling water, add a pinch of salt, bring to the boil, stir and cover. Reduce heat; simmer for 15 mins.
- Remove bay and cinnamon, stir in coriander and serve with the chicken.