Thai-style chicken with mint yoghurt and fried rice

    25 min

    The first recipe I properly crafted myself. A little derivative and exceedingly simple, but satisfying nontheless. Ideal as a late supper when you can't be bothered spending much time cooking. This could be served with lime juice, and you could add a little chopped chilli to the rice.

    Flintshire, Wales, UK
    2 people made this

    Serves: 1 

    • 1 skinless, boned chicken fillet
    • 2 tsp. red Thai curry sauce
    • 75g plain white rice
    • 2 tsp. Greek-style natural yoghurt
    • 1/4 a red pepper, finely chopped
    • 1 spring onion, chopped
    • 1 clove garlic, finely chopped
    • A little chopped mint
    • Generous knob of butter
    • Lime juice (optional)

    Prep:5min  ›  Cook:20min  ›  Ready in:25min 

    1. Bring a saucepan of water to the boil, add the rice and simmer for 10-15 minutes, until the rice is soft.
    2. Meanwhile, coat both sides of the chicken in the Thai curry sauce and place on a tin-foiled oven tray. Grill for about 8 minutes each side, or until cooked through.
    3. When the rice is cooked, heat the butter in a frying pan and add the chopped peppers, garlic and spring onion. Gently fry for a minute or so.
    4. Add the (drained) rice and toss so that all the grains are coated in the butter. Stir for a short while longer.
    5. Serve the rice onto a plate, put the chicken on top of that and spoon the yoghurt over it. Sprinkle the mint over the yoghurt.

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