Indian Chicken and Cauliflower Pilaf
45 minutes
This mildly spiced pilaf is a perfect weeknight dinner. It simple and only uses one pan so less clean up afterwards! Adjust the curry powder to suit your taste.
6 people made this
Ingredients
Serves: 4
- 2 tablespoons vegetable oil, divided
- 500g chicken breast fillets, chopped
- 1 brown onion, finely chopped
- 2 cloves garlic, crushed
- 1 tablespoon Indian curry powder
- 1 1/4 cups basmati rice
- 2 1/2 cups chicken stock
- 2 cups small cauliflower florets
- 125g green beans, chopped
- 1 tablespoon lemon juice
- 1/2 cup fresh coriander leaves, chopped
- 1/3 cup natural yoghurt, to serve
Directions
Preparation:15min ›
Cook:30min ›
Ready in:45min
- Heat half the oil in a large saucepan over medium-high heat; add chicken and cook for 3 to 4 minutes or until browned. Transfer chicken to a plate.
- Heat remaining oil in pan. Add onion and cook, stirring, for 3 to 4 minutes or until softened. Stir in garlic and curry powder. Add rice and stock and bring to the boil; reduce heat and simmer, covered, for 10 minutes.
- Add cauliflower and browned chicken; cook, covered, for 5 minutes. Add beans and cook, covered, for 2 to 3 minutes or until chicken is cooked through, the rice is tender and the liquid has absorbed.
- Stir in lemon juice and freshly chopped coriander.
- Serve the pilaf with a dollop of yoghurt on top.
