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.

    12 people made this

    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

    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. 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.
    2. 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.
    3. 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.
    4. Stir in lemon juice and freshly chopped coriander.
    5. Serve the pilaf with a dollop of yoghurt on top.

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