Sunday 15 November 2020

Indian Rice Bowl

Indian Rice Bowl

 

Serves 4

No Count recipe

Full Choice 4 pts per serving

 

frylight

1 onion

3 crushed garlic cloves

1" fresh ginger, grated

110g basmati rice

½ tsp ground turmeric

900ml chicken stock

400g cooked chicken

110g frozen peas

 

Spray a large pan with frylight and cook the onion, ginger and garlic until softening.  Add the rice and turmeric and then the stock.  Season and simmer for 10 mins.  Stir in the chicken and peas.  Simmer 10 mins before serving.

 

 

Note: Add curry powder or chilli powder for a bit of extra heat.

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