I have many chicken curry recipes and this is one that I come back to time and time again!
It’s easy and quick using store cupboard ingredients.
Curried rice and chicken
Ingredients : serves 4 (easily halved if serving only 2)
1 onion, chopped
3 cardamon pods
small cinnamon stick
1 tsp turmeric
4 chicken breasts, cut into cubes
2 tbsp curry paste
handful of raisins
200ml chicken stock (1/2 a cube)
flaked almonds to decorate
How to: Boil the rice for 5 mins until softish, then rinse. Melt the butter in a frying pan, then add the onion, cardamon, cinnamon stick and turmeric. When the onion is soft, add the chicken pieces and the curry paste. Stir everything round the pan until the chicken is browned and almost cooked through. Fish out the cardamon pods and discard. Add the rice to the chicken mixture along with the raisins and half the stock. Add the rest bit by bit as and when necessary and simmer for 5 mins. Turn off the heat and leave covered for 10 mins or until ready to serve. Remove the cinnamon stick, sprinkle with almonds and serve.
A quick easy mid-week supper!