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Curried Chicken and Rice Stir-fry

08:40 07 January 2012

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Description

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

Ingredients

200g can chopped tomatoes

400g can chickpeas, drained

2 cooked chicken breasts, sliced

250g pouch precooked Basmati rice

125g frozen peas

2 Tbsp olive oil

1 red onion, sliced

1 clove garlic, finely chopped

3 Tbsp curry paste

100ml vegetable stock

1 Tbsp coriander, chopped (optional)

Mango chutney to serve

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.

Servings

3-4

Nutrition Information

Calories: 522

Protein: 34.5g

Carbs: 53.8g

Sugars: 7.3g

Fat: 20.2g

Sat Fat: 2.6g

Fibre: 3.4g

Sodium: 0.4g

This recipe and image is copyrighted to Canned Food UK.

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