Coriander chicken with rice and spiced vegetables

• coriander↗50g g

  (about 2 small packets)

• unsalted peanuts↗50g g
• lemon↗½

  juiced

• green chilli↗1

  seedless, finely chopped

• garam masala↗2 tsp tsp
• soft brown sugar½ tsp tsp
• vegetable oil↗2 tbsp tbsp
• onion↗2

  chopped

• ginger↗thumb-sized

  finely grated

• garlic cloves↗4

  pressed

• green chilli↗1

  finely chopped

• skinless boneless chicken thighs↗6

  fillet, cut into 3 cm cubes

• basmati rice↗350g g
• coconut oil↗1 tbsp tbsp
• chili flakes↗½ tsp tsp
• імбир↗2cm piece

  дрібно натертий

• пакет фіолетової броколі125g

  або довголисна броколі

• тонка зелена квасолина↗200g
• олія1 tsp
• імбир↗2cm

  нарізаний

• чілі пластинки↗¼ tsp

Step-by-step instructions

1. 1

   Use an immersion blender or mini food processor to blend all the chutney ingredients, then chill.

2. 2

   Heat the oil in a large skillet with a lid over medium‑high heat. Add the onion and sauté for 9‑10 minutes, then add the ginger, garlic and chilli. Cook a few more minutes, then add the chicken. Fry until golden, then add half of the coriander chutney and reduce the heat. Cover and cook for 15‑20 minutes until the chicken is done.

3. 3

   Rinse the rice in a sieve, then transfer it to a large pot with a lid. Add all the rice ingredients and stir. Add enough boiling water to cover the rice by 1 cm, cover, bring to a boil and cook for 5 minutes. Turn off the heat and let it sit, covered, for 20 minutes to steam. Fluff with a fork and season to taste.

4. 4

   Place the broccoli and green beans in the skillet, add 100 ml boiling water. Cover and cook over medium‑high heat for 4‑5 minutes. Drain the water and return the vegetables to the pan with oil, ginger, chili flakes and a little seasoning. Cook another 2 minutes, then serve with the chicken, remaining chutney and rice.