Experience bold and warming flavours in this Curried chicken pilaf. Quick to make, it’s a perfect weeknight dinner option.
Serves44
Cook time30 mins30 minutes
Prep time15 mins15 minutes, (+ 5 mins standing time)
(+ 5 mins standing time)
Ingredients
1 tbs peanut oil
6 Coles RSPCA Approved Chicken Thigh Fillets, coarsely chopped
1 brown onion, finely chopped
1cm-piece ginger, finely grated
2 tbs mild curry paste
½ cauliflower, cut into small florets
1 cup (200g) basmati rice
1½ cups (375ml) salt-reduced chicken stock
1 cup (120g) frozen peas
½ cup (75g) unsalted roasted cashews, coarsely chopped
Coriander leaves, to serve
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat half the oil in a large saucepan over high heat. Add half the chicken. Cook, turning occasionally, for 3 mins or until golden all over. Transfer to a bowl. Repeat with remaining chicken.
Step 2
Heat remaining oil in the pan. Add the onion and ginger and cook, stirring, for 5 mins or until onion softens. Add the curry paste and cook for 1 min or until fragrant.
Step 3
Add the cauliflower, chicken and rice. Stir to combine. Pour over the stock and bring to the boil. Reduce heat to low and cook, covered, for 12 mins or until liquid is almost absorbed. Scatter the peas over the rice and cook for 3 mins or until liquid is absorbed and rice is tender. Set aside, covered, for 5 mins to rest.
Step 4
Add cashews and use a fork to stir through with the peas. Divide among serving bowls. Top with coriander.
