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, 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 onion, garlic, and ginger until brown and fragrant, about 10 minutes.

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

Step 3: Add the chicken pieces to the dish and cook for another couple of minutes, stirring to brown all sides.

Step 4: Add the rinsed basmati rice and stir well to combine with the chicken and spices.

Step 5: Pour in the chicken stock and coconut milk, then season generously with salt and pepper.

Step 6: Add the peas, green beans, cauliflower florets, and raisins. Bring the mixture to a boil.

Step 7: Reduce the heat to low, cover with the lid, and simmer gently for 25-30 minutes until the liquid is absorbed, and both the chicken and rice are cooked through.

Step 8: Remove the cardamom pods and cinnamon stick. Taste and adjust seasoning as needed.

Step 9: Scatter coriander leaves and flaked almonds over the top before serving. Offer plain yogurt and mango chutney on the side for added flavor.

Tips & Variations

Use ghee instead of vegetable oil for a richer, buttery flavor.

Swap the chicken for lamb or tofu to vary the protein.

Add a chopped chili with the spices if you prefer a spicier dish.

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

FAQs

Can I use other types of rice for this dish?

Basmati rice is preferred for its fragrance and texture, but you can use jasmine rice if you like. Avoid using quick-cooking or risotto rice as they may change the dish’s consistency.

What if I don’t have mild curry paste?

You can substitute with garam masala or a blend of curry powder and tomato paste, but adjust the amount to taste. Mild curry paste offers a balanced flavor, so start with less and add more if needed.