Chicken and Spicy Rice
2 teaspoons oil
400g boneless skinless chicken, cut into 1.5cm cubes
1 large onion, diced
1 garlic clove, crushed
1-2 teaspoons curry powder
1 teaspoon garam masala
1 teaspoon grated fresh root ginger
1 cups long grain rice
1 packet Chicken Noodle Soup Mix
3 cups boiling water
2 large tomatoes, skinned & diced
1 red pepper, diced (capsicum)
1 cup frozen peas
1 cup roasted cashew nuts
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 to 3 minutes, then stir in the garlic, curry powder,
garam masala, ginger and rice. Cook, stirring, for a further 1 to
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 to 8 minutes or until the rice is tender and
the liquid is absorbed. Serve sprinkled with cashew nuts if desired.