Ingredients
The following ingredients have 4 Servings
- 2.333 cups chicken stock
- 1.5 cups Basmati rice
- 1.333 cups frozen peas
- 4 Chicken breasts (approx. 150 g, cut into strips)
- 2 Tbsps all-purpose flour
- 3 Tbsps butter
- 7 ozs Pumpkin (Hokkaido pumpkin, sliced)
- 1 tsp Turmeric powder
- 1 tsp Curry powder
- 0.667 cup cream (at 30% fat)
- 1 cup Banana (peeled and sliced)
- 0.667 cup small, seedless Grape
- cayenne pepper
Instruction
- Place 500 ml stock and some salt in a pot with the rice and bring to the boil. Stir in the peas and steep for 20-25 min.
- Season the meat with salt and ground black pepper and dust in the flour.
- Heat the butter in a pan and fry the chicken on all sides for 2 min. Add the pumpkin, turmeric and curry powder. Add the remaining stock and simmer for 10 min.
- Stir in the cream and add the fruit. Season with a little cayenne pepper and serve with the rice.
