One-Pot Dairy Free Curried Chicken and Rice

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This one-pot, dairy free dish is the ultimate winter night dinner for busy, hungry families.
Main Course
4
15 mins
50 mins
1 hr, 5 mins
Main Course
4
15 mins
50 mins
1 hr, 5 mins

Ingredients

\500 grams of chicken thighs, halved
\2 onion, brown, finely diced
\3 cloves of garlic, finely diced
\2 teaspoons of ginger, finely grated
\1 tablespoon of curry powder
\1 teaspoon of turmeric, ground
\1 teaspoon of ground coriander, ground
\1 teaspoon of ground cumin, ground
\generous pinch of chilli flakes
\1 ½ cups of basmati rice
\2 cups of chicken stock
\1 cup of coconut milk
\2 cups of cauliflower, florets
\150 grams of green beans, trimmed
\½ cup of peas
\ground coriander, fresh, to serve
\olive oil, for sauteing

Instructions

  1. 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).
  2. Add the chicken and cook for a couple of minutes to give the spices a chance to coat the chicken.
  3. Pour in the rice and toss to coat well in the oil and spices. Add the stock, coconut milk, the chicken and the cauliflower.
  4. 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.
  5. Nestle the peas and beans into the rice. Cook for a few more minutes before turning off the heat.
  6. Place the lid on tight and let it sit for 5 minutes.
  7. Fluff rice with a fork and serve. Serve with lemon wedges and fresh coriander.

Notes

Reduce the addition of chilli flakes to adjust to desired spice level. Dairy free.  Recipe credit: Bird and Barrow/Brinks

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