Ingredients

• 4 (about 1kg) chicken marylands
• 125g (1/2 cup) tikka curry paste
• 70g (1/4 cup) natural yoghurt
• Salt & freshly ground black pepper
• 40g butter
• 1 brown onion, halved, finely chopped
• 1 garlic clove, crushed
• 2 teaspoons cumin seeds
• 300g (1 1/2 cups) Basmati rice
• 500ml (2 cups) Massel chicken style liquid stock
• 150g (1 cup) frozen peas
• 1/2 cup coarsely chopped fresh coriander
• 2 Lebanese cucumbers, thinly sliced crossways

Method

• Step 1 Preheat oven to 220C. Use a small sharp knife to cut 4 slashes, about 5cm long and 1cm deep, in the thickest part of each chicken maryland. Place the chicken, curry paste and yoghurt in a large bowl. Season with salt and pepper, and gently toss until well combined.
• Step 2 Place the chicken in a large roasting pan and bake in preheated oven, turning occasionally, for 25 minutes or until the juices run clear when a skewer is inserted into the thickest part. Remove from oven. Cover loosely with foil and set aside until required.
• Step 3 Meanwhile, melt the butter in a large saucepan over medium heat until foaming. Add the onion and garlic and cook, stirring, for 5 minutes or until onion softens. Increase heat to high. Add the cumin and cook, stirring, for 1 minute or until fragrant and seeds begin to pop. Add the rice and stir to coat. Add the stock and bring to the boil, stirring occasionally.
• Step 4 Reduce the heat to low and simmer, covered, for 15 minutes or until rice is tender and liquid is absorbed, adding the peas 2 minutes before the end of cooking. Remove from heat. Add half the coriander and stir until well combined. Taste and season with salt and pepper.
• Step 5 Combine the cucumber and the remaining coriander in a small bowl. Taste and season with salt and pepper.
• Step 6 Spoon the rice pilaf among serving plates and top with tikka chicken. Serve immediately with cucumber.