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 and 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, trimmed 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 over medium heat. Add the sliced onions, crushed garlic, and chopped ginger. Fry gently for about 10 minutes until the mixture is brown and fragrant.

Step 2: Stir in the mild curry paste, turmeric, bashed cardamom pods, and cinnamon stick. Cook for a few minutes, stirring frequently to release the spices’ aroma.

Step 3: Add the chicken pieces and cook for a couple of minutes, stirring often to brown the chicken evenly on all sides.

Step 4: Mix in the rinsed basmati rice, stirring well to combine with the spices and chicken.

Step 5: Pour in the chicken stock and coconut milk, then add a generous pinch of seasoning. Add the frozen peas, green beans, cauliflower florets, and raisins or sultanas.

Step 6: Bring the mixture to a boil, then reduce the heat to low, cover with a lid, and simmer gently for 25-30 minutes. Cook until the rice and chicken are fully cooked and the vegetables are tender.

Step 7: Remove the cardamom pods and cinnamon stick. Taste and adjust seasoning as needed. Scatter flaked almonds and fresh coriander leaves on top before serving.

Step 8: Serve hot with plain yogurt and mango chutney on the side for extra flavor and creaminess.

Tips & Variations

If you like heat, add some chopped fresh chili or a pinch of chili powder with the spices.

For a vegetarian option, substitute chicken with chickpeas or firm tofu and use vegetable stock instead of chicken stock.

Leftovers make a great lunch—chill overnight, then mix with mayonnaise, extra curry powder, and mango chutney for a tasty sandwich filling.

FAQs

Can I use other types of rice for this recipe?

Basmati rice works best as it cooks evenly and absorbs the flavors well. You could use jasmine rice, but cooking times and liquid amounts may need adjusting.