Basmatic Chicken Pilaf

Ingredients for easy chicken curry

1½ tablespoons olive oil
1 onion, chopped
1 garlic clove, crushed
1 red capsicum, seeded and diced
340 g chicken breast fillets, cut into thin strips
170 g button mushrooms, halved
2 zucchini, sliced
1½ cups basmati rice, rinsed
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground cinnamon
140 ml tin coconut milk
400 ml chicken stock, hot
salt and freshly ground black pepper
1½ tablespoons chopped fresh coriander leaves
sprigs of fresh coriander to garnish

Preparation method for easy chicken curry

1. Heat the oil in a large saucepan over a moderately high heat. Add the onion, garlic, capsicum and chicken and cook, stirring, for 4–5 minutes, or until the chicken has lost its raw look and the vegetables have softened slightly.
 
2. Add the mushrooms, zucchini, rice and spices. Cook, stirring, for 1 minute.
 
3. Pour in the coconut milk and hot stock, and season with salt and pepper to taste. Bring to the boil, then cover, reduce the heat and simmer for 10–15 minutes, or until the rice is tender and has absorbed the liquid.
 
4. Remove from the heat. Stir in the chopped coriander, then cover again and leave to stand for 5 minutes. Serve hot, garnished with coriander sprigs.
 

From: Good Food For Less