Curried chicken and rice

Curried chicken and rice

By
From
What's for Dinner?
Serves
4
Prep
15 mins
Cooking time
40 mins
Photographer
Gorta Yuuki

Ingredients

Quantity Ingredient
oil, for cooking
1 onion , diced
1/2 tablespoon grated root ginger
1 small red chilli, seeded and diced
500g skinless chicken thigh fillets, diced
1 tablespoon korma or rogan josh curry paste
80g cashew nuts
250g jasmine rice
375ml chicken stock
salt and freshly ground black pepper
100g baby spinach leaves

Method

  1. Heat a large heavy-based saucepan over medium–high heat. Add a splash of oil, the onion, ginger and chilli and cook for 3–4 minutes, stirring often, until fragrant.
  2. Add the chicken and cook until golden brown all over. Add the curry paste and cook for 1–2 minutes until fragrant.
  3. Add the cashews and the rice and cook, stirring, for 1–2 minutes. Add the stock, season with the salt and pepper and bring to the boil.
  4. Reduce the heat to a simmer, then cover with a lid and cook for 25 minutes without stirring. Remove the pan from the heat and allow to stand, covered, for 5 minutes. Stir through the spinach leaves and serve.
Tags:
simple
easy
dinner
quick
fast
weeknight
midweek
mid-week
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