Ingredients (Serves 5)
200g brown onion, finely chopped
750g chicken mini fillets, diced
1 tbsp ghee or avocado oil
100g red bell pepper, sliced
200g fine green beans, trimmed
275g (dry weight) white basmati rice, rinsed
400ml unsweetened tinned coconut milk
120ml cold water
For the marinade:
250g Greek yoghurt (use dairy free if preferred)
2 garlic cloves, minced
the juice of 1 lemon
2 tsps fresh ginger, finely grated
1 tsp garam masala
1 tsp ground coriander
1 tsp paprika
½ tsp ground turmeric
½ tsp ground cumin
½ tsp cayenne pepper
¾ tsp sea salt
Nutrition
Per serving: 561 calories, 47g protein, 46g carbs, 21g fat
Preparation
Place the marinade ingredients in a large bowl and stir well.
Add the onion and chicken and stir well.
Refrigerate for 30 minutes minimum (or up to 4 hours)
Heat the ghee in a saucepan over a low flame.
Add the chicken mixture and cook for 5 minutes, stirring occasionally then transfer to a plate.
Add the bell pepper and green beans to the saucepan. Cook for 3-4 minutes, stirring occasionally.
Add the rice. Stir well and cook for 2 minutes, stirring frequently.
Add the cold water and coconut milk. Stir well and increase heat. Bring to a simmer.
Reduce heat to low and add the chicken back into the saucepan, plus any juices.
Press the chicken gently into the rice.
Cover and simmer over a low flame for 20 minutes, or until rice has fully absorbed the liquid.
Taste and season if desired.
Serve garnished with fresh coriander and lime.