Serves 4

 

Ingredients 

1 tablespoon peanut oil 

6x chicken thigh fillets, cut into rough cubes 

1 brown onion, finely chopped 

½ cauliflower, cut into small florets  

1 cup basmati rice 

1 ½ cups salt reduced liquid chicken stock 

1 cup frozen peas 

 

Method  

1. Heat half the oil in a large frying pan over a high heat. Add half the chicken and cook, turning occasionally for 3 minutes until golden all over. Place in a bowl and repeat with remaining chicken. 
2. Heat remaining oil, add onion and cook, stirring, for 5 minutes. 
3. Add the cauliflower, chicken and rice and mix well then add the stock. 
4. Bring to the boil, reduce heat to low and cook uncovered for 12 minutes or until most of the liquid is absorbed. 
5. Scatter the peas over and cook for 3 more minutes until the liquid has all absorbed and the rice is tender. 
6. Set aside for 5 minutes, fluff with a fork before serving. 

 

Tip: Try adding some finely grated fresh ginger and curry paste when cooking the onion. You could also try topping with coriander leaves and chopped roast cashews when serving. 

 

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