Once made this recipe can be put in the fridge within 2 hours of cooking and can be stored in separate airtight containers for up to 3 days.

Ingredients

Serves

  • 160g tin coconut milk 
  • ½ teaspoon curry paste or powder 
  • ¼ teaspoon ground turmeric 
  • ¼ teaspoon chilli powder 
  • 2 skinless and boneless chicken fillets
  • 1 bunch of scallions
  • 4 carrots
  • 200g green beans
  • 80g wholegrain brown rice
  • salt (optional) and freshly ground black pepper

Preheat the oven to 160C / 325F / gas mark 3. Pour the coconut milk into a casserole dish (or use a small roasting tin with a lid made of tin foil) and whisk in the curry paste or powder, turmeric and chilli powder. Cut the chicken into bite-sized pieces and stir into the coconut.

Trim the scallions and finely chop. Peel the carrots and cut into thin slices and trim the green beans and cut each one in half. Stir into the chicken mixture (reserving a little scallion as a garnish) and season with plenty of freshly ground black pepper, then cover with a lid. Place in the oven and cook for 1 hour or until the chicken is piping hot with no pink meat and the juices run clear.

Once the chicken has been cooking for half an hour, rinse the rice well in a sieve and then put into a small saucepan with 250ml of water and a pinch of salt (optional). Bring to the boil, then reduce the heat and cover with a lid. Simmer for 25 minutes without lifting off the lid, then turn off the heat and leave to sit for another 10 minutes for perfectly cooked rice (or simply cook according to packet instructions). This rice can sit happily for up to 30 minutes with the lid on.

Fluff up the rice with a fork and divide among bowls or plates. Spoon over the chicken and vegetable coconut curry and scatter over the reserved scallions to serve.

Prepare Ahead

Once made this recipe can be put in the fridge within 2 hours of cooking and can be stored in separate airtight containers for up to 3 days. Only reheat once, when ready to eat, in the microwave or in a saucepan or casserole with a lid over a gentle heat. The rice would need to be heated separately. It can also be made very successfully in a slow cooker – simply follow the instructions above and cook on low for 4 hours. 

Method

  1. Preheat the oven to 160C / 325F / gas mark 3. Pour the coconut milk into a casserole dish (or use a small roasting tin with a lid made of tin foil) and whisk in the curry paste or powder, turmeric and chilli powder. Cut the chicken into bite-sized pieces and stir into the coconut.
  2. Trim the scallions and finely chop. Peel the carrots and cut into thin slices and trim the green beans and cut each one in half. Stir into the chicken mixture (reserving a little scallion as a garnish) and season with plenty of freshly ground black pepper, then cover with a lid. Place in the oven and cook for 1 hour or until the chicken is piping hot with no pink meat and the juices run clear.
  3. Once the chicken has been cooking for half an hour, rinse the rice well in a sieve and then put into a small saucepan with 250ml of water and a pinch of salt (optional).
  4. Bring to the boil, then reduce the heat and cover with a lid. Simmer for 25 minutes without lifting off the lid, then turn off the heat and leave to sit for another 10 minutes for perfectly cooked rice (or simply cook according to packet instructions). This rice can sit happily for up to 30 minutes with the lid on.
  5. Fluff up the rice with a fork and divide among bowls or plates. Spoon over the chicken and vegetable coconut curry and scatter over the reserved scallions to serve.

Prepare Ahead
Once made this recipe can be put in the fridge within 2 hours of cooking and can be stored in separate airtight containers for up to 3 days. Only reheat once, when ready to eat, in the microwave or in a saucepan or casserole with a lid over a gentle heat. The rice would need to be heated separately. It can also be made very successfully in a slow cooker – simply follow the instructions above and cook on low for 4 hours.