Serves = 4
- 1 tbsn extra virgin olive oil
- 4 chicken thigh fillets, visible skin and fat removed, cut into rough pieces
- 1 brown onion, remove ends and papery skin then finely chopped
- 2 tsp curry powder
- ½ cauliflower, cut into small florets
- 1 cup basmati rice
- 1 ½ cups salt reduced liquid chicken or vegetable stock
- 1 cup frozen mixed peas, corn and carrot