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Method Prep:20min › Cook:30min › Ready in:50min
For the chicken pre-heat the oven to 200 C / Gas 6.
Lightly flour and season the chicken breasts.
Heat half the butter and oil in a pan and cook the chicken on both sides until golden brown, this should take about 8-10 minutes.
Place the chicken on a baking tray and cook in the oven for 10 minutes or until cooked.
For the rice: Bring a large pan of water to the boil and tip in the rice. Return the water to the boil and stir well. Lower the heat to a fast simmer and cook for 10 minutes.
For the pea masala: While the rice is cooking, place the peas in large saucepan and pour over 500ml / 1 pint boiling water. Cook for 5 minutes, drain and place the peas in a bowl.
In the same large saucepan, heat the remaining butter and cook the onion for 2 minutes until soft but not coloured. Add the curry powder and mix well. Carefully stir in the cream and garlic and season to taste. Simmer for 5 minutes, add the peas and keep warm until ready to serve.
Finish the rice: Drain the rice and mix in the coriander.
Serve the chicken sliced, along side the rice and pea masala.