Chicken And Spicy Rice

4 servings

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Chicken And Spicy Rice Ingredients

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

Instructions for Chicken And Spicy Rice

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.

Main Ingredient: ChickenCuisine: Uncategorized