Curried Chicken and Rice Stir-fry

Course: Main - Dish: Meat - Serves: 4

A tasty stir-fry thats quick to prepare and cook, a great way to liven up mid-week meals.

Method:

1.    Heat the oil in a deep-sided frying pan or wok.
2.    Add the onion and fry until it is just softening, then add the garlic and continue frying for one minute.
3.    Add the curry paste and rice, mix well.
4.    Add the tomatoes and stock, bring to the boil, and then reduce heat.
5.    Then add the chicken, chickpeas and peas. Simmer very gently for about five minutes or until the liquid has been absorbed and the rice and all the ingredients are heated through.
6.    Stir through the coriander and serve with spoonfuls of mango chutney.
 
Hints and Tips
For vegetarians, replace the cooked chicken withcanned pulses such as butterbeans. Remember that you can recycle all metal food cans.
 

Nutritional information per serving:

Calories:          522
Protein:            34.5g
Carbs:              53.8g
Sugars:            7.3g
Fat:                  20.2g
Sat Fat:            2.6g
Fibre:               3.4g
Sodium:            0.4g

Canned Chickpeas are a source of folic acid which helps to form healthy blood cells

Sign up for latest recipes, blogs and more!

  • This field is for validation purposes and should be left unchanged.