One-Pot Chicken & Curry Rice

Ingredients

• 600g chicken fillets,  cut into bite-sized chunks
• 2 tablespoon vegetable oil
• 2 large onions, finely sliced
• 4 large garlic cloves, crushed
• 1 ginger thumb-sized piece, peeled and finely chopped
• 4 heaped tbsp mild curry paste
• 1 teaspoon turmeric
• 4 cardamom pods, bashed
• 1 cinnamon stick
• 250g basmati rice, rinsed
• 600ml chicken stock
• 200ml coconut milk
• 1 green pepper,
• 1 red pepper, cut into-bit size
• Coriander leaves

Method

1. Heat the oil in a a large casserole dish (that has a lid) over a medium heat, then fry the onion, garlic and ginger until brown and fragrant, about 10 mins. Stir in the curry paste, turmeric, cardamom and cinnamon, red and green peppers and stir for a few minutes. Add the chicken and cook for another couple of minutes, stirring to colour on all sides.
2. Add the rice, stir well, then stir in the stock, coconut milk, a generous pinch of seasoning. Bring to the boil, then reduce to a simmer, pop the lid on and cook for about 25-30 mins until the water has been absorbed, the chicken and rice are cooked through, and the veg is tender. Season to taste. Remove the cardamom and cinnamon stick, then scatter coriander.