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Method
Make it happen
- 01
Rinse the rice and cook according to its packet instructions, keeping it covered until serving.
- 02
Warm the oil in a large deep frying pan. Soften the onion for 5 minutes, then add the aromatics and spices and stir for 1 minute.
- 03
Add the chicken pieces and stir for 4 minutes until lightly coloured. Add the sauce liquid and firmer vegetables; simmer gently for 12–18 minutes, adding quick-cooking peas or green beans near the end.
- 04
Check all chicken pieces reach 75°C, the vegetables are tender and the sauce has thickened. Stir yoghurt through off the heat when used, finish with herbs or lime and serve with rice.