Ingredients:
210g (1 cup) uncooked rice, any sort is fine
1 medium onion, diced
2 garlic cloves, finely chopped
2 tsp rice bran oil
400g chicken (breast or thigh), diced
1 tbsp white flour
2 tbsp curry powder
1 tsp sugar
2 tsp ground cumin
1 tsp fresh ginger, finely chopped
250g (2 cups) frozen mixed vegetables, (eg green beans, bell peppers, carrots and/or corn)
400g tin light coconut milk
1 bunch baby spinach, shredded
6 tbsp coriander leaves, to garnish
Method:
Cook the rice according to the packet instructions (typically boiling for 15-20 minutes).
In the meantime, place a frying pan over medium-high heat. Once hot add the oil and use to fry the onion and garlic for about 5 minutes until soft and translucent.
Add the chicken and cook for 5-10 minutes, until nicely golden. Now scatter over and stir in the flour, curry powder, sugar, cumin and ginger. Mix in the coconut milk until smooth, bring to a simmer and add the frozen vegetables. Return to a simmer and cook for 10 minutes, until everything is tender.
Add the spinach and cook for 2 minutes more. Serve accompanied by the rice and garnished with the coriander leaves.
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