Easy curried chicken and rice

Instructions

1 Heat oil in a heavy-based cast-iron casserole or large pot. Add chicken and cook each side for 3–4 minutes until lightly browned.

2 Set browned chicken aside and add onion and garlic to casserole. Cook, stirring frequently, until onion is soft and starting to brown. Stir in carrot and capsicum. Cook for 2–3 more minutes. Add curry powder and ground spices and stir-fry for about 1 more minute.

3 Add rice, tomatoes, water and browned chicken. Stir to combine. Bring to the boil then reduce heat to a gentle simmer and cover with a close-fitting lid. Cook for 15–20 minutes, stirring every 3–4 minutes to prevent ‘catching’ on the bottom, until rice is cooked through. If mixture is too dry before rice is cooked, add an extra 1/2 cup water.

4 When rice is cooked add chickpeas, frozen peas and season to taste with salt. Heat gently until peas are cooked then stir in coriander.