Golden Spiced Chicken, Cauli and Rice Bowls

Nutrition per serve

Ingredients

• 50g Indian butter curry paste
• 300g cauliflower rice
• 150g basmati rice
• 300g chicken breast fillet
• 150g green beans
• 130g natural yoghurt
• 45g mango chutney
• 23ml vegetable oil
• 1pinch pinch of chilli flakes (optional)

Method

1. Step 1 — Start rice
   Heat 2 tsp vegetable oil in a medium deep frypan over medium heat. Add the curry paste and cook, stirring, for 1 min or until fragrant. Add the cauliflower rice and basmati rice and stir to combine. Season with salt and pepper. Stir in 350ml water, cover and bring to a simmer over medium heat.
2. Step 2 — Finish rice
   Reduce the heat to medium-low and cook the rice mixture for 13-14 mins until the rice is tender and the water is absorbed. Remove from the heat and stand, covered, for 5 mins.
3. Step 3 — Cook chicken
   Meanwhile, put the chicken flat on a board, put your hand on top and halve horizontally into fillets. Season with salt and pepper. Heat 2 tsp vegetable oil in a medium frypan over medium-high heat. Cook the chicken for 2-4 mins each side until golden and cooked through. Remove from the pan and rest for 3 mins.
4. Step 4 — Cook beans
   Trim the beans. Heat 2 tsp vegetable oil in the same pan over medium-high heat. Add the beans and season with salt and pepper. Cook, stirring, for 3 mins or until almost tender. Add a pinch of chilli flakes, if using, and cook for a further 1-2 mins until the beans are slightly blistered. Remove the pan from the heat.
5. Step 5 — Serve up
   Combine the yoghurt and mango chutney in a bowl. Slice the chicken. Fluff the rice mixture with a fork. Taste, then season with salt and pepper. Divide the chicken, rice mixture, chilli beans and mango yoghurt among bowls and enjoy!
6. Step 6 — Make it herby
   If you have some on hand, scatter over a handful of coriander, mint or parsley leaves for a burst of freshness.

Allergens

Cashew, Milch, Sulfit