CURRIED CHICKEN AND RICE

CURRIED CHICKEN AND RICE

Serves 3

Approx. 1 Syn per serving

200g can chopped tomatoes
400g can chickpeas, drained and rinsed
2 cooked, skinless chicken breasts, sliced
250g pouch Morrison's Basmati rice, pre-cooked - 1 Syn
125g frozen peas
1 onion, sliced (I always use frozen onion 'cos it softens brilliantly in Frylight)
1 clove of garlic, crushed
3 level tbsp. Patak's Tandoori paste - 1.5 Syns
100ml vegetable stock

Spray a pan well with Frylight.
Cook the onion until just softening, then add the garlic and cook for another minute.
Add the curry paste and rice and mix well.
Add the tomatoes and stock, bring to the boil, then reduce the heat.
Add the chicken, chickpeas and peas. Simmer gently for about 5 minutes or until the liquid has been absorbed and all the ingredients are heated through.

If you have any coriander in, this is good stirred through at the end of cooking. You could also replace the chicken with a tin of butterbeans, if you wanted a veggie option.

Also good served with a tablespoon or two of mango chutney, if you have Syns to spare. Patak's is 1.5 Syns per level tablespoon.