Curried Chicken with pilaf rice
Pilaf rice (Per Pair)
I Tbs oil
½ cup long grain rice
1 tsp chicken stock powder
1 cup boiling water
Curried chicken (Per Pair)
1 Chicken breast
1 Tbs oil
¼ onion (diced finely)
½ stick celery (diced finely)
½ carrot (peeled & diced finely)
¼ capsicum (chopped finely)
1 Tbs butter
1 tsp curry powder
1 Tbs plain flour
1 tsp chicken stock powder
1 cup water
By using different coloured vegetables, you will get the maximum amount of nutrition.
Method
1. Preheat oven to 180℃.
2. Place oil in loaf tin and add rice. Stir to coat.
3. Add stock powder and water to rice in tin.
4. Cover tightly with foil and cook in oven for 20 minutes or until rice is tender.
5. Gently pan fry chicken breast whole with oil. Be sure it cooks through thoroughly. When cooked properly, place onto your yellow chopping board and shred using 2 forks.
6. In a separate pan sauté onion, celery & carrot in butter for 1 minute before adding the capsicum. Continue cooking for a further 1 minute.
7. Add curry powder and continue stirring for 2 minutes.
8. Add flour and stir to cover all ingredients. Cook for 1 minute.
9. Add chicken stock bit by bit, stirring constantly between additions to allow sauce to thicken.
10. Add shredded chicken and stir to heat and coat.
11. Remove cooked rice from oven. Serve curried chicken with pilaf rice.