An easy, all-in-one dinner built on Carol's all-natural Chicken Stock. Golden chicken thighs, fragrant curry paste and basmati rice simmer together in one pan, soaking up all that rich, real-food flavour. Stir through your favourite veg, finish with a dollop of yoghurt and a scatter of coriander - minimal washing up, maximum comfort.

Ingredients
8 boneless chicken thighs, cut into chunks
1 medium onion, diced
1 tbsp butter
250g basmati rice, washed & drained
2-4 tbsp favourite curry paste
2 cloves garlic, minced
500ml Carol’s Stock Market chicken stock
350g vegetable mix, fresh or frozen
Salt & pepper

Serves
6-8

Method
Heat a large saucepan over medium high heat then add a drizzle of olive oil.

Add the chicken to the pan and season with salt and pepper. Cook until golden brown on all sides.

Tip: Leave chicken to cook undisturbed until golden, then stir and leave undisturbed again, and repeat, constantly stirring the chicken won’t allow it to cook till golden.

Push the chicken to one side of the saucepan then add a little drizzle of oil, if needed, then add the onion to the pan and cook, stirring as needed, until the onion is tender, about 2 minutes.

Add the butter and allow to melt, then stir in the rice, garlic, and curry paste (add as much as the label recommends for 4 serving portions) and cook for 1-2 minutes.

Pour in the chicken stock and bring to a boil over medium high heat, then reduce heat to medium for a rapid simmer, cover saucepan with a lid and cook for 15 minutes.

Stir in the veggies, cover again and continue cooking until the rice is tender, about 15 minutes.

Taste for seasoning and add more salt and pepper to taste.
Delicious served with chutney, plain yoghurt and torn coriander.