chicken pilau with cauliflower
How to make chicken pilau with cauliflower recipe
Serves 4, Total cooking time 30 minutes
Ingredients:
1 tablespoon sunflower oil
1 onion, chopped
6 skinless chicken thigh fillets, chopped
2 tablespoons korma curry paste
250 ml (8 fl oz) basmati rice (measured in a measuring jug)
1 litre (1¾ pints) chicken stock
1 small cauliflower, cut into florets
125 g (4 oz) green beans, trimmed and halved widthways
2 carrots, coarsely grated
25 g (1 oz) toasted flaked almonds
salt and pepper
low-fat natural yogurt, to serve
Method:
Heat the oil in a large pan, add the onion and chicken and cook, stirring, for 5 minutes. Stir in the curry paste, rice, stock, cauliflower and green beans.
Bring to the boil, reduce the heat, cover and simmer for 10 minutes until the stock has been absorbed, the rice and vegetables are tender and the chicken is cooked through.
Stir in the grated carrot, heat through for 1 minute, and season with salt and pepper. Sprinkle with flaked almonds and serve with natural yogurt.
For curried chicken with vegetable rice:
Heat 2 tablespoons korma paste in a pan, add 200 g (7 oz) chopped ready-cooked chicken, 200 g (7 oz) frozen mixed vegetables and about 4 tablespoons boiling water.
Cover and cook for 5 minutes, then stir in 500 g (1 lb) ready-cooked pilau rice and heat through, stirring, for 3 minutes, until hot. Total cooking time 10 minutes.
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| chicken pilau with cauliflower |
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