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CATEGORY CUISINE TAG YIELD
Meats, Grains Jude2 4 servings

INGREDIENTS

2 ts Oil
400 g Boneless skinless chicken; cut into 1.5 cm
; cubes
1 lg Onion; diced
1 Garlic clove; crushed
1 ts Curry powder; (1 to 2)
1 ts Garam masala
1/2 ts Grated fresh root ginger
1 1/2 c Long grain rice
1 pk MAGGI Chicken Noodle Soup Mix
3 c Boiling water
2 lg Tomatoes; skinned and diced
1 Red pepper; diced
1 c Frozen peas
1/2 c Roasted cashew nuts; (optional)

INSTRUCTIONS

Heat the oil in a large saucepan. Add the chicken. Cook over a
moderately high heat until brown. Remove the chicken and set aside.
Drain most of the fat from the pan. Add the onion to the pan. Cook
for 2-3 minutes, then stir in the garlic, curry powder, garam masala,
ginger and rice. Cook, stirring, for a further 1-2 minutes.
Add the soup mix, water, tomatoes and red pepper. Bring to the boil,
stirring.
Add the chicken. Cover the pan. Cook over a low heat for 10 minutes.
Stir in the peas. Cover and cook for a further 5-8 minutes or until
the rice is tender and the liquid is absorbed.
Serve sprinkled with cashew nuts if desired.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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