Ingredients
- 600 grams boneless skinless chicken breasts (fillets, trimmed and thinly sliced)
- 1 red onion (thickly sliced)
- 1 red capsicum (cut into thick strips)
- 1 broccoli head (small head, cut into small florets)
- 2 tablespoon curry paste (Rogan josh curry paste)
- 1 teaspoon salt
- 150 grams snow peas (trimmed
- 2 tomatoes, whole (chopped)
- FOR YELLOW RICE
- 1 tablespoon olive oil
- 3 spring onions, thinly sliced
- 1 teaspoon ground turmeric
- 238 grams cups dry basmati rice (1 1/2 cups dry)
- 2 1/4 cups water
- 20 grams chicken bouillon cubs (2 cubes x 10 grams, crumbled)
How to Make
-
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.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.