Ingredients:

  • 400g (14 oz) Chicken Breast, cut into 1-inch chunks
  • 2 tsp Garam Masala
  • Salt and Black Pepper, to taste
  • 1 tbsp Olive Oil (or rapeseed/coconut oil)
  • 1 tbsp Olive Oil (or rapeseed/coconut oil)
  • 1 medium Onion, sliced
  • 1 medium Red Bell Pepper, sliced
  • 3 cloves Garlic, crushed or grated
  • 1 tsp Chilli Flakes (or to taste)
  • 2 tsp Ground Cumin
  • 2 tsp Garam Masala
  • 2 tsp Ground Turmeric
  • 300g (1 ½ cups) Basmati Rice (rinse well!)
  • Salt and Black Pepper, to taste
  • 400ml (1 ¾ cups) Coconut Milk (full-fat for richness)
  • 200ml (¾ cup + 1 tbsp) Water (or Chicken Stock for extra flavour)
  • 100g (¾ cup) Frozen Peas (no need to defrost)
  • 2 tbsp Fresh Coriander (Cilantro), chopped, plus extra for garnish

Instructions:

  1. Toss chicken with garam masala, salt, and pepper.
  2. Heat oil in the pan. Fry chicken until browned on all sides but not fully cooked. Remove and set aside.
  3. Reduce heat, add more oil, and sauté onion and pepper until softened.
  4. Stir in garlic, chilli flakes, cumin, garam masala, and turmeric. Cook for 1 minute.
  5. Return chicken to the pan. Add rice, salt, and pepper. Stir to coat everything in the spices.
  6. Pour in coconut milk and water (or stock). Bring to a boil, then reduce heat to low, cover, and simmer for 8 minutes.
  7. Add frozen peas, stir gently, and cover again. Cook for another 5 minutes, or until rice is cooked through and liquid is absorbed. If it's sticking, add a splash more water.
  8. Stir in chopped coriander. Garnish with extra coriander, if desired. Serve hot with your favorite accompaniments.