Rogan Josh Chicken Stir-Fry With Yellow Rice

4
Servings
10m
Prep Time
25m
Cook Time
35m
Ready In


"From our daily newspaper, The West Australian. Times are estimated."

Original recipe yields 4 servings
OK
  • FOR YELLOW RICE

Nutritional

  • Serving Size: 1 (492.6 g)
  • Calories 362
  • Total Fat - 10 g
  • Saturated Fat - 2.2 g
  • Cholesterol - 139.5 mg
  • Sodium - 845.6 mg
  • Total Carbohydrate - 15.6 g
  • Dietary Fiber - 5.8 g
  • Sugars - 5.7 g
  • Protein - 51.6 g
  • Calcium - 91.3 mg
  • Iron - 4 mg
  • Vitamin C - 46.5 mg
  • Thiamin - 0.2 mg

Step 1

To make yellow rice, heat oil in a medium saucepan over a medium heat and add the onions and turmeric and cook, stirring for 1 minutes and then stir in rice, water and stock cubes and bring to the boil and then cover with lid and simmer for about 10 minutes or until liquid is almost absorbed and then remove from heat and let stand covered for 10 minutes.

Step 2

Meanwhile heat an oiled, large, non-stick wok over a high heat and add the chicken, in two batches and stir-fry for about 3 minutes, or until just cooked and then remove from pan and add onion, capsicum and broccoli to same hot wok and stir-fry for 2 minutes.

Step 3

Stir in paste and salt and return chicken to wok with snow peas and tomatoes and stir-fry for about 2 minutes, or until heated through.

Step 4

Remove from heat and serve stir-fry with yellow rice.

Tips & Variations


No special items needed.

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