|Long grain rice||8 Ounce (250 Gram)|
|Light vegetable oil||1 Tablespoon|
|Skinned boned chicken breasts||2|
|Carrots||2 Large, sliced|
|Potato||1 Large, chopped|
|Onion||1 , chopped|
|Fresh ginger root||1 Inch, peeled and grated|
|Garlic||2 Clove (10 gm), crushed|
|Cauliflower||1⁄2 Medium, broken into florets|
|Fine green beans||3 1⁄2 Ounce, halved (100 Gram)|
|Medium curry paste||2 Tablespoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Natural yogurt||5 Ounce (Plus Extra For Serving, 150 Gram)|
|Sultanas||2 Ounce (60 Gram)|
|Chopped fresh coriander||3 Tablespoon|
Bring a pan of lightly salted water to the boil, pour in the rice, reduce the heat, and simmer for 8 minutes.
Drain well and set aside.
Heat the oil in a large, heavy-based saucepan.
Add the chicken and fry over a medium heat for 3-4 minutes, turning to brown on all sides, Add the carrots and potato and fry gently for 7-8 minutes, stirring occasionally, until the vegetables are beginning to soften.
Add the onion, ginger, garlic, cauliflower, and beans.
Stir in the curry paste, turmeric, and cinnamon, and continue to stir-fry for 2-3 minutes.
Stir in the yogurt and sultanas.
Pile the rice on top.
Cover the pan with a layer of greaseproof paper or foil, then put on the lid.
Cook over a low heat for 10 minutes, then remove from the heat and leave to stand, still covered, for 5 minute