Ingredients

The following ingredients have 4 Servings
  • 2 tsp oil
  • 400 g chicken breast fillet skinless
  • 1 onion diced large
  • 2 tsp curry powder
  • 1 1/2 cups white rice uncooked
  • 45 g chicken noodle instant soup
  • 3 cups boiling water
  • 2 tomatoes diced large
  • 1 carrot grated medium
  • 1 red capsicum diced
  • 1 frozen peas

Instruction

  • Heat oil in a large frying pan. Cook chicken. Remove pan from heat and set chicken aside.
  • Remove most of the fat from pan. Add diced onion, return to heat and cook for 2-3 minutes.
  • Add curry powder and stir. Add uncooked rice and stir.
  • Add soup mix, boiling water, tomatoes, carrot and capsicum.
  • Bring to the boil while stirring. Add cooked chicken, cover pan and cook over low heat for 10 minutes. Stir in peas.
  • Cover and cook for 5-8 minutes or until rice is tender and liquid absorbed.
  • Add ½ cup cashew nuts and serve.