Ingredients

  • 1 tbsp sunflower oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 tbsp peeled and finely chopped fresh root ginger
  • ½ tsp turmeric
  • 1 heaped tsp ground coriander
  • 1 heaped tsp ground cumin
  • 1 stick cinnamon
  • 2 skinless chicken breasts, cut into bite-sized pieces
  • 150g basmati rice
  • 40g raisins
  • 400g peeled and deseeded butternut squash
  • 500ml chicken stock, made with ½ stock cube
  • 2 tbsp chopped fresh coriander
  • 1 tbsp mango chutney
  • 2 tbsp toasted flaked almonds

Method

  1. 1

    Heat the oil in a saucepan and add the onion, garlic, ginger, turmeric, coriander, cumin and cinnamon stick. Cook for 6 minutes, stirring every now and then, until the onion is softened. Add the chicken pieces, turn up the heat, and stir-fry for 2 minutes.

  2. 2

    Stir the rice into the mixture along with the raisins and butternut squash. Pour in the stock and stir well. Bring to the boil and simmer for 8-10 minutes until the rice is cooked and has absorbed all the liquid.

  3. 3

    Remove from the heat and fluff up the rice with a fork, then gently stir in the coriander, mango chutney and flaked almonds.

Nutritional Details

Each serving provides
  • Energy 2190kj 523kcal 26%
  • Fat 9.8g 14%
  • Saturates 1.5g 8%
  • Sugars 23.0g 26%
  • Salt 1.1g 18%

% of the Reference Intakes

Typical values per 100g: Energy 532kj/127kcal

Each serving provides

69.3g carbohydrate 4.9g fibre 35.7g protein

 
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