This chicken briyani is a tasty alternative to a fattening takeaway.

Ingredients (Serves 2)

• 2 tbsp vegetable oil
• 2 skinless, boneless chicken breasts, cubed
• 2 large onions, peeled and thinly sliced
• 1 garlic clove, crushed
• 1 tsp freshly grated ginger
• 1 small carrot, peeled and diced
• 125 g cauliflower florets
• 90 g green beans, trimmed
• 2 tbsp curry paste
• 225 g basmati rice
• 400 g can chopped tomatoes
• 600 ml vegetable stock
• sea salt and black pepper
• 55 g cashew nuts, toasted
• 2 hard boiled eggs, shelled and quartered

1. Heat 1 tbsp of the oil in a pan or casserole with a lid and brown the diced chicken on all sides. Remove from the pan. Add half the onion, the garlic and carrots, and cook for 5 minutes until soft. Add cauliflower and beans and cook for 2 minutes. Return the chicken to the pan and stir in the curry paste. Add the rice, tomatoes and stock.
2. Bring to the boil, then reduce the heat and cover. Cook for 20 minutes over a very low heat until stock is absorbed and the rice is cooked. Check occasionally to make sure the pan does not dry out. Season with salt and pepper.
3. Meanwhile heat the remaining oil in a frying pan, add the rest of the onions and cook over a high heat for 6 to 8 minutes until golden and crispy. Drain on kitchen paper. Serve the briyani garnished with onions, cashew nuts and hard boiled egg quarters.

For more great recipes and instant updates on healthy cooking, subscribe to Healthy Cooking Recipes today. You can also have these great recipes sent directly to your email everytime there's a new recipe!