Chicken Korma Buddha Bowl

Hi, this recipe was in Co-op's January magazine, I picked it up in store but since it is now February it is no longer available but you can access the original recipe here. This smelt amazing while cooking as the curry smells wafted around the kitchen. Also, with the rice and chickpeas it was like a curry, but without the sauce, the roasted onions really made it taste amazing though. I would definitely recommend this to a friend as it was so wonderful and my dad loved it too. If you prefer a different paste, e.g korma would work fine or even other things, like pesto, cheese, tapenade or something. Enjoy!!!

Dietary Info:
-Unsuitable for Vegetarians {You could substitute the chicken for tofu, add some extra pulses, use a vege burger or sausages or whatever you fancy}
-Unsuitable for Vegans {See above and below}
-Contains Dairy {Use a soya yogurt, or another dairy-free yogurt of your preference, and double check what is in your curry paste, mine was dairy-free}
-No Nuts {Check you curry paste though, mine had coconut in}
-Contains Gluten {You could use cauliflower rice, a gluten-free pasta or even a wrap, in place of the rice}

Serves 2 (I doubled it for 4)
Ready in 40mins

Ingredients:
-2 tbsp Co-op korma paste {I used Pataks Korma Paste from Tesco}
-2 tsp Co-op olive oil {I used extra virgin olive oil}
-2 Co-op British chicken breast fillets
-1 red onion, cut into thin wedges
-3 tbsp Co-op low fat natural yogurt {I used a small tub (120g) of Yeo Valley Natural Yogurt or on the table so people could help themselves}
-2 tbsp Co-op mango chutney {I left this out}
-250g pack Co-op microwave wholegrain rice {I used white rice}
-400g can Co-op chick peas, drained and rinsed
-2 tbsp chopped coriander {I used dried coriander}
-Juice of ½ lime {I used lime juice from a bottle}
-1/2 x 125g bag Co-op baby spinach

Method:
1:Preheat the oven to 200°C/fan 180°C/gas 6/390℉.
2:Mix the korma paste with half the oil, then brush over the chicken breasts.
3:Toss the onion in the remaining oil and put in a roasting tin, along with the chicken
4:Bake for 25-35 mins, until the chicken is cooked through
5:Meanwhile, mix 1 tsp water into the yogurt, swirl through the chutney, then set aside
6:Cook the rice according to the pack instructions and divide between two bowls {I used a rice cooker}
7:Toss the chick peas with the coriander and lime juice, season, then add to the bowls, followed by the spinach and onion. {I served it on a plate as we don't have an appropriate bowl for it.}
8:Top with the chicken, thickly sliced, then drizzle over the yogurt dressing to serve