Make this simple one-pot family supper with chicken, cauliflower, beans, and peas in a mild curry sauce. Serve with a side of yogurt and mango chutney.
In a large casserole dish (with a cover), heat the oil over medium heat and cook the onion, garlic, and ginger until golden and aromatic, approximately 10 minutes. For a few minutes, mix in the curry paste, turmeric, cardamom, and cinnamon. Cook for a few minutes more, stirring often to ensure that the chicken is evenly colored on all sides.
Stir in the rice, then add the stock, coconut milk, a large sprinkle of salt, the vegetables, and raisins. Bring to a boil, then lower to a low heat, cover, and cook for 25-30 minutes, or until the water has been absorbed, the chicken and rice are done, and the vegetables are soft. Season with salt and pepper to taste. After removing the cardamom and cinnamon stick, distribute the almonds and coriander over the top. On the side, serve with yogurt and mango chutney.