Ingredients
- 1 Tablespoon (10g) Vegetable Oil
- (400g) Diced Chicken Breast or 4 Small Chicken Breasts
- 1 Medium (150g) Onion
- 1 Medium (160g) Red Pepper
- 16 Tablespoons (200g) Dried Easy Cook Long Grain Rice
- 3 Teaspoons (9g) Medium Curry Powder
- 2 Mugs (500ml) Water
- 4 Tablespoons (120g) Frozen Peas
- 3 Tablespoons (75g) Seedless Raisins
Method
- Peel and finely chop the onion. Wash, deseed and chop the pepper.
- Heat the oil in a large saucepan and fry the chicken for 5 minutes until browned.
- Add the onion and pepper and fry until soft.
- Stir in the rice and curry powder and fry for another 2 minutes.
- Add the water and raisins.
- Bring to the boil and simmer for 20-25 minutes until the rice is cooked, stirring occasionally. Add more water if necessary. Add the peas 5 minutes before the end of cooking.
- Once the rice is cooked, use a slotted spoon to dish up and enjoy hot.
You can use white or brown rice or even a mix of the two depending on what you have.
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