IN­DIAN CHICKEN AND CAULIFLOWER PI­LAF

Super Food Ideas - - WEEK 3 -

SERVES 4 PREP 15 MIN­UTES COOK 20 MIN­UTES

2 ta­ble­spoons veg­etable oil 350g chicken breast fil­lets, diced (see notes) 1 brown onion, finely chopped 1½ cups bas­mati rice 1 tea­spoon ground turmeric 2¼ cups chicken stock 350g cauliflower, cut into small flo­rets 1 cup frozen peas ¹⁄³ cup roasted cashews ½ cup chopped fresh co­rian­der leaves 2 ta­ble­spoons lime juice ¹⁄³ cup plain Greek-style yo­ghurt, to serve

1 Heat oil in a large saucepan over medium-high heat. Cook chicken for 2 to 3 min­utes or un­til browned. Trans­fer to a bowl. Re­duce heat to medium. Add onion to pan. Cook, stir­ring, for 3 min­utes or un­til soft­ened. Add rice and turmeric. Cook, stir­ring, for 30 sec­onds or un­til fra­grant. Add stock, cauliflower and chicken. In­crease heat to high. Bring to the boil. Re­duce heat to medium-low. Cover. Cook for 10 min­utes or un­til rice is al­most ten­der. 2 Add peas. Cook, cov­ered, for 3 min­utes or un­til rice is ten­der and stock is ab­sorbed. Re­move from heat. Stand, cov­ered, for 5 min­utes. Stir in half the cashews and co­rian­der. 3 Di­vide pi­laf among serv­ing bowls. Driz­zle with lime juice. Top with re­main­ing cashews and co­rian­der. Serve with yo­ghurt.

NU­TRI­TION: (per serve) 2372kj; 16g fat; 4g sat fat; 31g pro­tein; 69g carbs; 6g fi­bre; 52mg chol; 699mg sodium.

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