Coriander chicken with rice & spiced vegetables
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Ingredients
For the coriander chutney
- 50g coriander (about 2 small packs)
- 50g unsalted peanuts
- ½ lemon, juiced
- 1 green chilli, deseeded and finely chopped
- 2 tsp garam masala
- ½ tsp soft brown sugar
For the chicken
- 2 tbsp vegetable oil
- 2 onions, sliced
- thumb-sized piece ginger, finely grated
- 4 garlic cloves, crushed
- 1 green chilli, finely chopped
- 6 skinless and boneless chicken thigh fillets, cut into 3cm chunks
For the rice
- 350g basmati rice
- 1 tbsp coconut oil
- ½ tsp chilli flakes
- 2cm piece ginger, finely grated
For the spiced vegetables
- 125g pack purple sprouting broccoli or long-stemmed broccoli
- 200g fine green beans
- 1 tsp oil
- 2cm piece ginger, sliced
- ¼ tsp chilli flakes
Method
- STEP 1
Use a stick blender or mini food processor to whizz up all the chutney ingredients, then chill.
- STEP 2
Heat the oil in a large, lidded frying pan over a medium-high heat. Add the onions and fry for 9-10 mins, then add the ginger, garlic and chilli. Cook for a few mins more, then add the chicken. Brown well, then add half the coriander chutney and reduce the heat. Cover and cook for 15-20 mins or until the chicken is cooked through.
- STEP 3
Rinse the rice in a sieve, then tip into a large, lidded saucepan. Stir in all the ingredients for the rice. Pour over enough boiling water to cover the rice by 1cm, cover, bring to the boil and cook for 5 mins. Turn off the heat and leave to steam-cook with the lid on for 20 mins. Fluff up with a fork, then season.
- STEP 4
Put the broccoli and green beans in a pan and add 100ml boiling water. Cover and cook over a medium-high heat for 4-5 mins. Drain and return to the pan with the oil, ginger, chilli flakes and some seasoning. Cook for another 2 mins, then serve with the chicken, remaining chutney and the rice.
