About this recipe: This colourful one-pot dish is very simple to make and ideal for a tasty and nutritious mid-week meal. Coconut milk, gentle spices and fresh coriander add an exotically fragrant note. Serve with a mixed green salad.
Use chestnut or portabellini mushrooms instead of button mushrooms. * Make a ginger turkey pilaf, using turkey breast steak instead of the chicken. Fry in the oil with 2 sliced leeks, 1 crushed garlic clove, a 2.5 cm (1 in) piece of fresh root ginger, finely chopped, and 1 seeded and finely chopped fresh red chilli. Add the basmati rice with 250 g (8½ oz) sliced baby corn and 170 g (6 oz) frozen peas. In step 3, replace the coconut milk with dry white wine or additional stock, then cook as in the main recipe. In step 4, stir in chopped fresh flat-leaf parsley instead of coriander plus 30 g (1 oz) butter, and leave to stand for 5 minutes before serving.
Basmati rice scores lower on the Glycaemic Index than any other variety of rice. This means that it is digested more slowly and so provides long-term energy. * Chicken provides excellent amounts of protein as well as B vitamins, particularly niacin. Eaten without the skin, chicken is healthily low in fat. * Mushrooms are a good source of copper, a mineral that is important for healthy bones. Copper also helps the body to absorb iron from food.
A, C, niacin * B6, copper * B1, B2, folate, iron, potassium, selenium, zinc