Spiced Chicken & Cauliflower Pilaf
This fragrant Chicken and Vegetable Curry Rice combines tender chicken breasts with aromatic curry powder, fluffy basmati rice, and a medley of colorful veggies. Simmered in a flavorful chicken stock, this one-pan meal is perfect for busy weeknights when you crave a delicious and satisfying dish.
— Constant Cookbook
Ingredients
- 4 chicken breasts , skin on
- 1 tbsp medium curry powder (one with turmeric in it)
- 200g basmati rice
- 500ml chicken stock
- 200g cauliflower florets
- 200g frozen green beans
- 1 lemon , halved lengthways and sliced
- small bunch coriander , leaves and stalks separated and roughly chopped
Instructions
- Heat a frying pan or flameproof casserole, then brown the chicken, skin-side down. Tip in the curry powder and rice, fry for 1 min, then stir in the stock.
- Add the cauliflower, beans, lemon slices and coriander stalks to the pan and turn the chicken skin-side up. Bring to the boil, then simmer with the lid on for 10 mins, until the chicken is cooked through and the rice tender. Sprinkle over the coriander leaves and serve.
Cook Time
15M
Prep Time
PT5M
Yield
Serves 4
Nutrition
- Calories: 360 calories
- Fat Content: 3 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 45 grams carbohydrates
- Sugar Content: 3 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 41 grams protein
- Sodium Content: 0.77 milligram of sodium
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