Chicken And Spicy Rice Recipe
Servings: 4
Ingredients
- 2 tsp oil
- 400 gm boneless skinless chicken, cut into 1.5 cm cubes
- 1 lrg onion, diced
- 1 x garlic clove, crushed
- 1 tsp curry pwdr, (1 to 2)
- 1 tsp garam masala
- 1/2 tsp grated fresh root ginger
- 1 1/2 c. long grain rice
- 1 pkt MAGGI Chicken Noodle Soup Mix
- 3 c. boiling water
- 2 lrg tomatoes, skinned and diced
- 1 x red pepper, diced
- 1 c. frzn peas
- 1/2 c. roasted cashew nuts, (optional)
Directions
- Heat the oil in a large saucepan. Add in the chicken. Cook over a moderately high heat till brown. Remove the chicken and set aside.
- Drain most of the fat from the pan. Add in the onion to the pan. Cook for 2-3 min, then stir in the garlic, curry pwdr, garam masala, ginger and rice. Cook, stirring, for a further 1-2 min.
- Add in the soup mix, water, tomatoes and red pepper. Bring to the boil, stirring.
- Add in the chicken. Cover the pan. Cook over a low heat for 10 min.
- Stir in the peas. Cover and cook for a further 5-8 min or possibly till the rice is tender and the liquid is absorbed.
- Serve sprinkled with cashew nuts if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 510g | |
| Recipe makes 4 servings | |
| Calories 584 | |
| Calories from Fat 187 | 32% |
| Total Fat 21.44g | 27% |
| Saturated Fat 4.89g | 20% |
| Trans Fat 0.06g | |
| Cholesterol 51mg | 17% |
| Sodium 211mg | 9% |
| Potassium 674mg | 19% |
| Total Carbs 74.3g | 20% |
| Dietary Fiber 5.3g | 18% |
| Sugars 7.32g | 5% |
| Protein 23.47g | 38% |
