Saffron ginger chicken with rice and naan bread

Ingredients

Instructions

1. Put the chicken in a bowl with the ginger, garlic, lemon, paprika and ground coriander. Leave overnight if possible. A minimum of
   1 hour is OK.
2. Heat the oil in a wok and fry the onions. Take the chicken from the marinade and fry until the meat is browned. Add the coconut milk, saffron (turmeric), chilli, stock and the marinade juices. Bring the boil, then turn down to simmer with a lid on for
   40 minutes. Stir occasionally. Add the coriander just before serving.
3. While the chicken is cooking, put 4 mugs of water in a saucepan. Bring to the boil and add the rice. Bring back to the boil, then turn down to simmer, with the lid on, for
   10 minutes or until all the water is absorbed.
4. After the rice has been cooking for
   7 minutes, add the peas on top.
5. Heat the naan breads according to the instructions on the pack.
6. Serve with a little yoghurt.

Nosh for graduates