Name: Coriander chicken with rice & spiced vegetables
Prep time: 25 min
Cook time: 25 min
Yield: 4
Ingredients: 50g coriander (about 2 small packs) -; 50g unsalted peanuts -; ½ lemon , juiced -; 1 green chilli , deseeded and finely chopped -; 2 tsp garam masala -; ½ tsp soft brown sugar -; 2 tbsp vegetable oil -; 2 onions , sliced -; thumb-sized piece ginger , finely grated -; 4 garlic cloves , crushed -; 1 green chilli , finely chopped -; 6 skinless and boneless chicken thigh fillets, cut into 3cm chunks -; 350g basmati rice -; 1 tbsp coconut oil -; ½ tsp chilli flakes -; 2cm piece ginger , finely grated -; 125g pack purple sprouting broccoli or long-stemmed broccoli -; 200g fine green beans -; 1 tsp oil -; 2cm piece ginger , sliced -; ¼ tsp chilli flakes -

Coriander chicken with rice & spiced vegetables

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Coriander chicken with rice & spiced vegetables

1. 50g coriander (about 2 small packs) -

2. 50g unsalted peanuts -

3. ½ lemon , juiced -

4. 1 green chilli , deseeded and finely chopped -

5. 2 tsp garam masala -

6. ½ tsp soft brown sugar -

7. 2 tbsp vegetable oil -

8. 2 onions , sliced -

9. thumb-sized piece ginger , finely grated -

10. 4 garlic cloves , crushed -

11. 1 green chilli , finely chopped -

12. 6 skinless and boneless chicken thigh fillets, cut into 3cm chunks -

13. 350g basmati rice -

14. 1 tbsp coconut oil -

15. ½ tsp chilli flakes -

16. 2cm piece ginger , finely grated -

17. 125g pack purple sprouting broccoli or long-stemmed broccoli -

18. 200g fine green beans -

19. 1 tsp oil -

20. 2cm piece ginger , sliced -

21. ¼ tsp chilli flakes -

How to cook deliciously - Coriander chicken with rice & spiced vegetables

1. Stage

Use a stick blender or mini food processor to whizz up all the chutney ingredients, then chill.

2. Stage

Heat the oil in a large, lidded frying pan over a medium-high heat. Add the onions and fry for 9-10 mins, then add the ginger, garlic and chilli. Cook for a few mins more, then add the chicken. Brown well, then add half the coriander chutney and reduce the heat. Cover and cook for 15-20 mins or until the chicken is cooked through.

3. Stage

Rinse the rice in a sieve, then tip into a large, lidded saucepan. Stir in all the ingredients for the rice. Pour over enough boiling water to cover the rice by 1cm, cover, bring to the boil and cook for 5 mins. Turn off the heat and leave to steam-cook with the lid on for 20 mins. Fluff up with a fork, then season.

4. Stage

Put the broccoli and green beans in a pan and add 100ml boiling water. Cover and cook over a medium-high heat for 4-5 mins. Drain and return to the pan with the oil, ginger, chilli flakes and some seasoning. Cook for another 2 mins, then serve with the chicken, remaining chutney and the rice.