Serves 4
Ingredients
500g Bird & Barrow Thigh Fillets, halved
2 brown onions, finely diced
3 garlic cloves, finely diced
2 tsp finely grated ginger root
1 tbsp curry powder
1 tsp ground turmeric
1 tsp n ground coriander
1 tsp ground cumin
Generous pinch dried chilli flakes
1½ cups basmati rice
2 cups chicken stock
1 cup coconut milk
2 cups cauliflower florets
150g green beans, trimmed
½ cup peas
Fresh coriander to serve
Olive oil for sauteing
Method
- Heat a generous glug of oil in a large skillet over a medium high heat (You’ll need to use a pan that has a lid). Add the onion and cook for 10 minutes or so until tender and translucent. Add the garlic and ginger. Cook for a few more minutes. Add the spices and dried chilli flakes and allow to become fragrant in the pan (add a splash more oil if the pan is getting too dry). Add the chicken and cook for a couple of minutes to give the spices a chance to coat the chicken.
- Pour in the rice and toss to coat well in the oil and spices. Add the stock, coconut milk, the chicken and the cauliflower.
- Bring to a boil, reduce to a simmer and cook with a lid very slightly ajar for 15–20 minutes until almost all the liquid has all been absorbed. Nestle the peas and beans into the rice. Cook for a few more minutes before turning off the heat. Place the lid on tight and let it sit for 5 minutes. Fluff rice with a fork and serve. Serve with lemon wedges and fresh coriander.
