Indian Chicken Risotto with Bombay Aioli

Steps

1. Finely dice onion; grate cauliflower (or finely chop); grate courgette. Set all aside.
2. Heat stock in a small pot on a medium-high heat for about 3 minutes, remove from heat and set aside. Heat butter and a drizzle of oil in a large pot (with a lid) on medium-high heat. Add onion and cook for 2-3 minutes, until transparent, add rice and cook for a further 2 minutes, stirring often.
3. Reduce heat to medium. Add first measure of curry powder, cauliflower and salt. Cook for 1 minute, stirring constantly. Add 1 cup of stock and cook for about 1 minute until liquid is nearly absorbed. Add remaining stock, stir and reduce heat to low-medium. Cover with lid and cook for about 15 minutes, stirring occasionally until rice is just tender.
4. While risotto cooks, pat chicken dry, season with salt and second measure of curry powder. Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook chicken for 2-3 minutes each side or until golden and cooked through. Rest, covered, for 2-3 minutes. Slice thinly.
5. Remove lid from vegetable rice and stir through grated courgette and peas. Continue to cook for about 2 minutes, until all excess liquid is absorbed and rice is cooked. Season to taste. Chop coriander.
6. To serve, spoon veggie rice into a bowl, top with sliced chicken; a dollop of Bombay aoili and a sprinkle of coriander (optional).