1 cup brown rice
olive-oil spray
400g chicken thigh fillets, diced into 1.5cm cubes
1 large brown onion, chopped
2 tablespoons gluten-free massaman curry paste
2 garlic cloves, crushed
1 teaspoon cumin seeds
300g sweet potato, peeled, diced into 2cm cubes
1 1/2 cups coconut water
1 large head broccoli, cut into small pieces
1/4 large head cauliflower, cut into small pieces
coriander leaves, to garnish
Step 1 Cook rice according to packet instructions; drain and cover.
Step 2 Meanwhile, spray a saucepan with olive oil and set over medium heat. Cook chicken in 2 batches, stirring, for 2–3 minutes, or until golden; remove from pan.
Step 3 Return pan to heat; spray with oil. Cook onion until soft. Add curry paste, garlic and cumin; cook, stirring, for 1 minute. Add sweet potato and coconut water; bring to the boil. Reduce heat to low, cover and simmer for 15 minutes, or until potato is tender.
Step 4 Return chicken to saucepan with broccoli and cauliflower; cover and simmer for 5 more minutes, or until chicken is cooked through.
Step 5 Top rice with curry, garnish with coriander leaves and serve.
