One Pan Chicken and Curry Rice

Chop up any leftover cauliflower into florets and freeze. Cook from frozen. Use a mild spice paste, if you prefer.

By The GH Kitchen TeamPublished: 11 July 2022

Save on the washing up with this midweek meal for two! Chicken, cauliflower, beans and rice are cooked in curry paste and coconut milk to create a fragrant dinner option.

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Yields:

2 serving(s)

Prep Time:

20 mins

Cook Time:

40 mins

Total Time:

1 hr

Cal/Serv:

458

Ingredients

1/2 Tbsp.
olive oil
1
echalion shallot, finely sliced
4
chicken thigh fillets, sliced into finger-sized strips
1 Tbsp.
medium curry spice paste, we used Patak’s
200 ml
tin full-fat coconut milk
300 ml
chicken stock
100 g
basmati rice
150 g
small cauliflower florets
100 g
fine green beans, trimmed and cut into shorter lengths
Small handful coriander, roughly chopped

Directions

1. Step 1Heat the oil in a medium pan over medium heat and cook the shallot for 5min, until softened. Increase the heat to high, add the chicken and brown all over, about 7min.
2. Step 2Stir in the curry paste and cook for 1min, until fragrant. Stir through the coconut milk, stock and plenty of seasoning. Bring to the boil.
3. Step 3Rinse the rice thoroughly under cold water, then drain well. Add to the pan with the cauliflower and green beans. Reduce heat and simmer for 20-25min, stirring occasionally, or until the rice is tender. Divide between 2 bowls, sprinkle over the coriander and serve.

Per serving:

Calories: 458
Protein: 40g
Total fat: 26g
Saturates: 17g
Carbs: 13g
Total sugars: 7g
Fibre: 4g

The GH Kitchen Team

A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.

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