Ingredients

4 skinless, boneless chicken breasts
4 tbsp chunky mango chutney
1 tbsp medium curry powder
4 tsp cumin seeds
4 tsp sunflower oil
2 small onions, thinly sliced
4 bay leaves
1 cinnamon stick
7 oz basmati rice
4 tbsp chopped coriander
lime wedges, to serve (optional)

Method

Heat oven to 200C/180C fan/gas 6 and line a baking tray with foil. Cut a horizontal pocket in each chicken breast, taking care not to cut all the way through to the other side. Stuff with the mango chutney, then seal the pocket closed around the chutney with a cocktail stick.

Mix the curry powder and 2 tsp cumin seeds with 3 tsp oil, then brush all over the chicken. Place on the baking tray and roast for 25-30 mins until cooked through.

Meanwhile, heat remaining oil and fry the onions for 6-8 mins until golden. Add remaining cumin, bay and cinnamon then cook, stirring, for 1 min. Stir in the rice. Pour over 450ml boiling water, add a pinch of salt, bring to the boil, stir and cover. Reduce heat; simmer for 15 mins.

Remove bay and cinnamon, stir in coriander and serve with the chicken.

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