August 10, 2016
Dinner, Curries, Poultry,
Chicken, Rice, White Rice, Vegetables, Onions, Easy/Beginner Cooking, Quick Meals, Weeknight Meals, Stove Top, Gluten-Free, No Eggs, Non-Dairy, Boneless Pieces, Kosher Meat more
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Heat half the oil in a large saucepan over high heat and add half the chicken and cook, turning occasionally, for 3 minutes or until golden all over and transfer to a bowl and repeat with remain chicken and add that to the rest of the chicken once cooked.
Heat remaining oil in the pan and add the onion and ginger and cook, stirring, for 5 minutes or until onion softens and then add the curry paste and cook for 1 minutes or until fragrant.
Add the cauliflower, chicken and rice and stir to combine.
Pour over the stock and bring to the boil and then reduce heat to low and cook, covered for 12 minutes or until liquid is almost absorbed and then scatter the peas over the rice and cook for 3 minutes or until liquid is absorbed and rice is tender and then set aside, covered for 5 minutes to rest.
Add cashews and use a fork to stir through with the peas.
Divide among serving bowls and top with coriander.
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Very tasty recipe. I used stir-fry chicken and it came out lovely & tender tender. I cut the recipe in half and cut back on the rice. A very delicious dinner enjoyEd by both oƒ us. Thanks Pat for another recipe to be enjoyed again.
We enjoyed this curried cauliflower and rice dish. I used 2 cups of chicken broth.I didn't see onions in the ingredient list so I used 1/2 onion chopped.I also used garlic/ginger paste as well. Loved the cashew nuts and cilantro in this dish.
So easy to make and great tasting! I did find I needed to add more stock and cook a bit longer.....my rice was still crunchy. I also used a tad more chicken thighs and therefore used a tad more curry paste. Loved the flavors, cauliflower was amazing! Thanks for sharing your great recipe! Made for Billboard Tag game.