Ingredients

2 tbsp vegetable oil or ghee

2 large onions, finely sliced

4 large garlic cloves, crushed

Thumb-sized piece of ginger, peeled and finely chopped

4 heaped tbsp mild curry paste

1 tsp turmeric

4 cardamom pods, bashed

1 cinnamon stick

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

250g basmati rice, rinsed

600ml chicken stock

200ml coconut milk

75g frozen peas

150g green beans, rimmed and halved

½ cauliflower (about 225g), broken into small florets

50g raisins or sultanas

Coriander leaves, flaked almonds, plain yogurt, and mango chutney, to serve

Instructions

Step 1: Heat the oil in a large casserole dish with a lid over medium heat. Fry the onions, garlic, and ginger until they turn brown and fragrant, about 10 minutes.

Step 2: Stir in the curry paste, turmeric, cardamom pods, and cinnamon stick, cooking for a few more minutes to release the spices’ aroma.

Step 3: Add the chicken pieces and cook for 2-3 minutes, stirring frequently to brown the chicken on all sides.

Step 4: Mix in the rinsed basmati rice, then add the chicken stock, coconut milk, a generous pinch of salt and pepper, the peas, green beans, cauliflower florets, and raisins. Stir well.

Step 5: Bring the mixture to a boil, then reduce to a simmer. Cover with the lid and cook gently for 25-30 minutes, or until the liquid is absorbed and the chicken and rice are cooked through.

Step 6: Remove the cardamom pods and cinnamon stick. Taste and adjust seasoning if needed. Scatter flaked almonds and coriander leaves over the top.

Step 7: Serve hot with plain yogurt and mango chutney on the side.

Tips & Variations

Use chicken thighs for juicier meat, or substitute with lamb or vegetables for a vegetarian version.

For extra heat, add a chopped green chili with the garlic and ginger.

Turn any leftovers into a flavorful lunch by chilling overnight and mixing with mayonnaise, extra curry powder, and mango chutney.

FAQs

Can I use a different type of rice?

Basmati rice works best for this recipe due to its fluffy texture and fragrance. You can use long-grain rice but cooking times and liquid amounts may need adjustment.

Do I need to soak the rice before cooking?

Rinsing the rice thoroughly before cooking helps remove excess starch and prevents the rice from becoming too sticky, but soaking is not necessary for this recipe.