This flavoursome one-pot dinner makes light work of meal prep.
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Ingredients
- 250 g basmati rice
- 2 tbsp oil
- 1 onion, thinly sliced
- 2 tbsp curry paste
- 6 chicken thighs, cut into chunks 100 ml water or stock
- 400 ml tin light coconut milk
- 25 g dried cranberries (optional) Coriander, to garnish (optional)
Instructions
RINSE the rice, then leave to soak while you prepare the rest of the ingredients.
HEAT 2 tbsp oil over a low heat in a large casserole with a lid. Add the onion, season and cook for about 25 min, until caramelised, stirring occasionally to prevent sticking. Remove half of the onion and set aside. Add the curry paste and cook for 1 min. Add the chicken and cook for 2 min until lightly browned.
ADD the water or stock, coconut milk and drained rice, and gently stir to combine the ingredients. Bring to the boil, then reduce to a simmer. Scatter over the cranberries, if using. Cover tightly with foil, put the lid on and cook for 20 min. Remove from the heat and leave to stand for 10 min. The rice should have absorbed all the liquid but if it hasn’t, put it back on the heat for a few minutes until it has.
TOP with the reserved caramelised onion, and freshly chopped coriander, if preferred.
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Feature Image: Supplied
