Serves 4
4 chicken breasts, skin on
1 tbsp medium curry powder (choose one with turmeric in it)
200g basmati rice
500ml chicken stock
200g cauliflower florets
200g frozen green beans
1 lemon, halved lengthways and sliced
Small bunch coriander, leaves and stalks separated and roughly chopped
1. Heat a flameproof casserole and brown the chicken, skin-side down. Add the curry powder and rice, fry for 1 min, then stir in the stock.
2. Add the cauliflower, beans, lemon and coriander stalks. Turn chicken skinside up, bring to the boil, then simmer with the lid on for 10 mins, until chicken is cooked through and the rice tender. Sprinkle over coriander leaves and serve.