One-pot chicken & curry rice

• vegetable oil↗2 tbsp tbsp

  or ghee

• onions↗2 large

  finely sliced

• garlic cloves↗4 large

  crushed

• ginger↗thumb-sized piece of

  thumb-sized piece of, peeled and finely chopped

• mild curry paste↗4 heaped tbsp tbsp

  heaped

• turmeric↗1 tsp tsp
• cardamom pods↗4

  bashed

• cinnamon stick↗1
• chicken breasts↗4 small skinless

  4 small skinless, or 8 skinless and boneless chicken thighs (about 600g), cut into bite-sized chunks

• basmati rice↗250g g

  rinsed

• chicken stock↗600ml ml
• coconut milk↗200ml ml
• peas↗75g frozen g

  frozen

• green beans↗150g g

  rimmed and halved

• cauliflower↗½

  ½ (about 225g) broken into small florets

• raisins↗50g

  or sultanas

• coriander leaves↗

  flaked almonds, plain yogurt and mango chutney, to serve

Step-by-step instructions

1. 1

   Heat 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.

2. 2

   Add 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.