INDIAN CHICKEN AND CAULIFLOWER PILAF
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.