| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Servings |
2 people
|
Ingredients
- 250 grams Basmati Rice
- 2 Chopped Onions can substitute leeks if avoiding onions
- 2 tbsp Medium Curry Powder
- 2 tsp Cumin Seeds
- 1 chunk Fresh Ginger to taste
- 2 tsp Tumeric
- 750 ml Chicken Stock
- 500 grams Chicken chopped into chunks
- 1 Cauliflower
- 125 gram Spinach leaves
- 1 Mango peeled and diced
- 1 pinch Crushed Black Pepper
Ingredients
|
|
Instructions
- Brown the chicken in a little oil, in a deep pan and set to one side.
- Add the spices to the pan and stir until well mixed and sizzling.
- Next add the chicken stock and rice and cook for 5 minutes.
- Re-add the chicken.
- Add the cauliflower, cover and simmer for 10 - 15 minutes.
- Once all cooked through, add the spinach to wilt and garnish and serve.
Share this Recipe