Return chicken to pan. Stir in chutney and stock. Bring to the boil. Simmer gently, uncovered, for about 15 minutes, or until chicken is cooked and sauce is slightly thickened. Remove from the heat. Stir in yoghurt
Step 4
Preheat oven to 200°C/180°C (fan-forced)
Step 5
Follow packet directions to heat rice and transfer to a bowl, breaking up the grains
Step 6
Heat butter in a small pan until foamy. Add sliced onions and cook until softened and turning golden. Add almonds and continue to cook until both onions and almonds are golden and toasted. Add ¾ of onion mixture into the rice and mix well. Spoon rice mixture over the curry. Scatter remaining onion and almonds over the top. Bake 10-15 minutes, or until rice is crispy
Step 7
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