Curried Chicken Breast & Rice One Pot Recipe

Place a large frying pan over medium high heat. Add the oil to the pan and when hot, add the onion, bell pepper and red chilli, and sauté for 5 minutes.
Add the garlic and ginger to the pan and cook for 1 minute.
Now add the dry spices to the pan and cook for a further minute, to allow the spices to release their aroma.
Add the chicken to the pan and stir through the spice mixture, cooking for 2 minutes to seal the chicken.
Add the rice to the pan and stir for 1 minute until coated in the spice mixture.
Now add the chicken stock to the pan, along with the sea salt, bring to a boil, then turn down to a gentle simmer and cook for 20 minutes until the rice is almost cooked.
Add the garden peas and cashew nuts to the pan and cook for 5 minutes. Taste the rice and check seasoning, and add a little more salt and pepper if required.
Remove from the heat and serve into bowls. Garnish with some freshly chopped coriander.