Sticky chicken curry with herby orzo
Think of orzo as pasta disguising itself as rice! Flavoured with coriander and parsley it’s a delicious side to sticky, sweet chicken topped with toasted almonds.
Ingredients
For the herby orzo
- 200g/7oz orzo pasta
- 1 tbsp extra virgin olive oil
- 10²µ/â…“o³ú fresh coriander, leaves roughly chopped
- 10²µ/â…“o³ú fresh parsley, leaves roughly chopped
For the sticky chicken
- 2 boneless, skinless chicken breasts, each around 150g/5½oz, cut into 3cm/-1¼in cubes
- 1 tbsp cornflour
- 1 tbsp medium curry powder
- 2 limes, juice and finely grated zest (about 3 tbsp juice)
- 15²µ/½´Ç³ú flaked almonds
- 2 tbsp extra virgin olive oil
- 50ml/2fl oz dark soy sauce
- 1 tbsp runny honey
- fresh coriander leaves and lime wedges, to garnish
Method
To make the herby orzo, cook in boiling water for 7–9 minutes, or according to the packet instructions, until just tender, stirring occasionally. Drain well and toss with the oil and herbs.
To make the sticky chicken, put the chicken pieces in a bowl and toss with the cornflour, curry powder, lime juice and lime zest. Leave to stand.
Place a frying pan over a medium heat and toast the almonds for 1–2 minutes, tossing regularly, until lightly browned. Tip onto a plate and return the pan to the hob.
Add the oil to the pan and fry the chicken for 5 minutes, or until coloured on all sides. Add the soy sauce and 5 tablespoons water and bring to a gentle simmer. Cook for 2–3 minutes, or until the sauce thickens and becomes glossy, stirring regularly.
Add the honey and cook for 1 minute, stirring. Season to taste with ground black pepper.
Spoon the orzo into a warmed serving bowl for sharing and top with the sticky chicken. Scatter the flaked almonds and fresh coriander on top and serve lime wedges for squeezing on the side.
