Ingredients:
1/2 onion, peeled and chopped
1 garlic, chopped
two teaspoons of curry powder
225g raw/cooked chicken if you've got some left over (chopped up into bite size pieces)
150ml chicken stock (chicken stock cube dissolved in 150ml of boiling water)
150ml double cream
2 cups of rice
For: 2
Vegetarian: No
Vegan: No
Cooking Level: Medium
Time to prepare: 20 mins
If you haven't got any left over vegetables, then you could use these, these are a suggestion:
1 carrot, peeled and chopped
1 green pepper, deseeded and chopped
4 or 5 florets (heads) of broccoli, chopped into bite size chunks
PER MEAL | ||
---|---|---|
Calories | 965 | |
LOW | Sugars | 4.18g |
MED | Fat | 48.13g |
HIGH | Saturates | 25.39g |
HIGH | Salt | 5.89g |
Get a saucepan and fill 3/4 full of water. Put on the hob to boil. This will be for the rice.
Get a frying pan and put on the hob. Turn the heat on the hob up to 3/4 if you're using gas, or 7 or 8 if you're using electric. Heat up the frying pan.
Once hot, add a drop of oil and swirl round to coat the bottom of the frying pan.
Add the chopped onion and garlic and stir into the oil. Cook until the onion turns a light brown colour.
By now the water for the rice should be boiling. So add the two cupfuls of rice and stir to stop the rice sticking to the bottom.
Add the rest of the vegetables, the chicken and the stock. Give everything a good stir.
Turn the heat down to about halfway and let the mixture gently simmer (bubble lightly) for about 15 minutes. If the mixture goes a bit dry, a drop more boiling water. Stir occasionally.
Stir in the double cream to thicken things up a little.
Pick a small bit of rice out with your fork to see if it's done-taste it to see.
If it is, drain in a colander and spoon onto a plate. If not, keep boiling for a few more minutes.
Spoon the curry onto the plate with the rice and enjoy. This goes nice with some naan bread and a few cold beers.
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