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.
For the herby orzo
For the sticky chicken
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.