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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|Serving Size: 1 Serving (346g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 68 (18%)|
|Amt Per Serving||% DV|
|Total Fat 7.5g||10 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 78.3mg||24 %|
|Sodium 524.9mg||18 %|
|Potassium 418.3mg||11 %|
|Total Carbohydrate 44.9g||13 %|
|Dietary Fiber 3.4g||13 %|
|Sugars, other 41.5g|
|Protein 28.8g||41 %|
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Calories per serving: 369
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