| 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.
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