- 4 chicken breasts, skin on
- 1 tbsp medium curry powder (one with turmeric in it)
- 200g basmati rice
- 500ml chicken stock
- 200g cauliflower florets
A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…
- 200g frozen green bean
- 1 lemon, halved lengthways and sliced
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- small bunch coriander, leaves and stalks separated and roughly chopped
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.
TipUsing fresh or dried herbs and spices is a fast, easy way to improve the flavour of a dish, without adding any extra fat or salt.