Spicy Chicken Pilaf with Caramelised Onions & Raita Dip

I love this recipe. It's really tasty, looks good and is easy to do.

I origionally got it from a book but over time it has evolved and is now very different from the original.

1. 1

   1. Finley chop the mint and add to a third of the natural Yoghurt and set aside.
   
   2. Place each chicken breast between 2 sheets of cling film and bash with a rolling pin until the breasts are 1cm thick. Then cover smother each breast with one table spoon of the curry paste and set aside.
   
   3. Slice the onions and fry with the vegetable oil in a suitable size saucepan for 10 minutes or until the onions have browned off. Once cooked set half the onions aside and keep warm under tinfoil.
   
   4. Add the rice to the onions and continue to fry for a couple of minutes.
   
   5. Add the rest of the curry paste, the yogurt and the water to the pan. Cover and simmer for 20 minutes or until the rice is cooked through stirring occasionally.
   
   6. 5 Minutes prior to the rice being cooked griddle the chicken breasts on a very high heat until cooked through.
   
   7. Once the rice is cooked through, finely chop the coriander and stir into the rice.
   
   8. To serve, place the chicken over a mound of the rice and then top with a handful of the set aside fried onions and finally a dollop of the yogurt and mint raita.