Coriander chicken with rice & spiced vegetables

This simple, fragrant coriander chicken curry with all the trimmings is a great dish for feeding the family. Pair with spiced broccoli and green beans

Prep:25 mins
Cook:35 mins

Serves 4
Easy

Nutrition per serving

kcal 657
fat 22g
saturates 6g
carbs 80g
sugars 7g
fibre 6g
protein 32g
salt 0.1g

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

Method

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