Rustle up this easy family one pot dinner, with chicken, cauliflower, beans and peas in mild curry flavours. Serve with yogurt and mango chutney on the side
Prep:15 mins
Serves 4 – 6
2 tbsp vegetable oil or ghee2 large onions, finely sliced4 large garlic cloves, crushedthumb-sized piece of ginger, peeled and finely chopped4 heaped tbsp mild curry paste1 tsp turmeric4 cardamom pods, bashed1 cinnamon stick4 small skinless chicken breasts or 8 skinless and boneless chicken thighs (about 600g), cut into bite-sized chunks250g basmati rice, rinsed600ml chicken stock200ml coconut milk75g frozen peas150g green beans, rimmed and halved½ cauliflower (about 225g) broken into small florets50g raisins or sultanascoriander leaves, flaked almonds, plain yogurt and mango chutney, to serve
STEP 1Heat the oil in a a large casserole dish (that has a lid) over a medium heat, then fry the onion, garlic and ginger until brown and fragrant, about 10 mins. Stir in the curry paste, turmeric, cardamom and cinnamon, and stir for a few minutes. Add the chicken and cook for another couple of minutes, stirring to colour on all sides.STEP 2Add the rice, stir well, then stir in the stock, coconut milk, a generous pinch of seasoning, the veg and raisins. Bring to the boil, then reduce to a simmer, pop the lid on and cook for about 25-30 mins until the water has been absorbed, the chicken and rice are cooked through, and the veg is tender. Season to taste. Remove the cardamom and cinnamon stick, then scatter over the almonds and coriander. Serve with yogurt and mango chutney on the side.
