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- Serves:
- 4
- Preparation time:
- 30 mins
Ingredients
- 250 g UNCLE BEN'S Express Wholegrain Rice
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 3 skinless chicken breasts, cut into chunks
- 1 clove garlic, crushed
- 2 tbsp medium curry paste
- 600 ml chicken stock
- 230 g tomatoes, chopped
- 1 carrot, coarsely grated
- 75 g frozen peas
- 25 g toasted almond flakes
Why not try?
Leaving out the chicken and having as a vegetable side dish with curry
Method
- Heat the oil in a large deep frying pan and fry the onion and chicken for 5-6 minutes until the onion has softened and the chicken is browned all over
- Add the garlic and curry paste and fry off for 1 minute
- Stir in the rice, stock, tomatoes and carrot, bring to the boil, cover and simmer for 15 minutes, stirring occasionally
- Stir in the peas, bring to the boil and cook uncovered for about 5 minutes until all the liquid has been absorbed. Scatter over the flaked almonds and serve with raita and naan bread if liked
* All ingredient and GDA information correct as at 1st March 2010. Please check pack details should you require any
further information.
