- 0:20 Prep
- 0:30 Cook
- 4 Servings
- Capable cooks
Use your favourite curry paste to make this delicious chicken and rice dish. Serve with Greek-style yoghurt to reduce the heat.
Ingredients
- 1 tablespoon peanut oil
- 6 Coles RSPCA Approved Chicken Thigh Fillets, coarsely chopped
- 1 brown onion, finely chopped
- 1cm-piece ginger, finely grated
- 2 tablespoons mild curry paste
- 1/2 cauliflower, cut into small florets
- 1 cup (200g) basmati rice
- 1 1/2 cups (375ml) salt-reduced chicken stock
- 1 cup (120g) frozen peas
- 1/2 cup (75g) unsalted roasted cashews, coarsely chopped
- Coriander leaves, to serve
Method
- Step 1Heat half the oil in a large saucepan over high heat. Add half the chicken. Cook, turning occasionally, for 3 mins or until golden all over. Transfer to a bowl. Repeat with remaining chicken.
- Step 2Heat remaining oil in the pan. Add the onion and ginger and cook, stirring, for 5 mins or until onion softens. Add the curry paste and cook for 1 min or until fragrant.
- Step 3Add the cauliflower, chicken and rice. Stir to combine. Pour over the stock and bring to the boil. Reduce heat to low and cook, covered, for 12 mins or until liquid is almost absorbed. Scatter the peas over the rice and cook for 3 mins or until liquid is absorbed and rice is tender. Set aside, covered, for 5 mins to rest.
- Step 4Add cashews and use a fork to stir through with the peas. Divide among serving bowls. Top with coriander.
- Low carb
- Low sugar
- Lower gi
Nutrition
2501 kj
Energy
29g
Fat Total
6g
Saturated Fat
7g
Fibre
618mg
Sodium
6g
Carbs (sugar)
30g
Carbs (total)
All nutrition values are per serve
- Author: (N/A)
- Image credit: (N/A)
- Publication: Coles
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