Curried Fried Rice
|Long grain white rice||300 Gram (1 1/2 Cups)|
|Vegetable oil||1 Tablespoon|
|Chicken breast fillets||680 Gram, chopped (Two 340 Gram Pieces)|
|Onion||150 Gram, sliced (1 Medium)|
|Mild curry paste||80 Milliliter (1/4 Cup)|
|Coconut milk||125 Milliliter (1/4 Cup)|
|Slivered almonds||70 Gram, toasted (1/4 Cup)|
|Finely chopped mint leaves||2 Teaspoon|
Cook rice in large pan of boiling water, uncovered, until just tender; drain.
Meanwhile, heat oil in Large pan; cook chicken, in batches, until browned all over.
Add onion and paste to same pan; cook, stirring, until onion is soft.
Return chicken to pan; add rice, stir until heated through, [can be prepared ahead to this point; refrigerate overnight or freeze] Stir in coconut milk and almonds; serve with combined yogurt and mint.