Chicken curry and rice

Serves 2

  • 1 onion
  • 1-2 cloves of garlic
  • green or red pepper 1 tbsp. cooking oil
  • chicken breasts
  • 2 tsp. mild curry powder 1 tin of tomatoes
  • 1 chicken stock cube
  • 125g long grain or basmati rice (approx. one handful per person)

 

  1. Peel and chop the onion and crush or chop the
  2. De-seed and chop the
  3. Heat the oil in a saucepan and add onions and garlic. Cook until soft approx. 5 minutes.
  4. Add the peppers and cook gently for another 5 minutes.
  5. While it’s cooking, cut the chicken into bite-size pieces, add to the vegetables and stir until the chicken is no longer pink.
  6. Add the curry powder, stir and cook over gentle heat for 1
  7. Add the tomatoes. Dissolve the chicken stock cube in a mug of water and add to the chicken.
  8. Add a little more water if the curry seems
  9. Bring to the boil, lower the heat and simmer for approximately 30
  10. Put a saucepan of water onto boil, measure out your rice. Put the rice into the saucepan and cook for around 5 minutes, then simmer for around 5-10 minutes depending on your taste.

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