Chicken Korma Pilaf With Mint Yogurt - cooking recipe

Ingredients

1 lb boneless chicken thighs, thickly sliced crosswise
1 None red onion, halved, thickly sliced
1/4 cup mild korma curry paste
1/4 lb basmati rice
2 None large chicken bouillion cubes, crumbled
1 None carrot, halved lengthwise, sliced diagonally
1 None zucchini, thickly sliced
3/4 cup plain Greek yogurt
1 oz mint, finely chopped, plus extra leaves, to serve
None None mixed greens, to serve

Preparation

Heat a nonstick saucepan over high heat. Add chicken and onion and cook, stirring, for 3 mins or until starting to brown. Add curry paste and rice and cook, stirring, for 1 min or until fragrant. And the bouillon cubes, 3 cups boiling water, carrot and zucchini. Bring to a boil, then reduce the heat to low and cook, covered, for 12 mins or until liquid has been absorbed and rice is tender. Let stand, covered, for 5 mins then fluff with a fork.
For the mint yogurt, combine chopped mint and yogurt in a bowl. Spoon onto the pilaf, then top with the extra mint leaves and serve with the mixed greens.