One-Pot Dairy Free Curried Chicken and Rice

Description

This one-pot, dairy free dish is the ultimate winter night dinner for busy, hungry families.

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

Equipment

Instructions

• 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.

Notes

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