Serves 2
Ingredients
1 Onion, finely chopped
1 Chilli, de-seeded, finely chopped
1 Spring onion, finely sliced
1 Knorr Chicken stockpot
1 Tsp Cumin
1 Tsp Turmeric
1 Tsp Coriander
1 Tbsp. Hot madras curry powder
1 Tbsp. Light soy sauce
2 Garlic cloves, crushed
2 Eggs
100g Long grain rice
200mL Chicken stock
250g Pre-cooked chicken chunks
400g Chopped tomatoes
Handful of frozen peas
Method
Cook the rice as per packet instructions, drain in a sieve, cover & set aside, allow to cool.
In a frying pan, sprayed with frylight, cook the onions until soft, add the chilli & garlic, cook for a few mins, add the spices & mix well, cook for 5 mins, add the chicken, cook for a few mins then add the tomatoes & stock, bring to the boil then reduce the heat to a simmer, cover & cook for 30 mins until the chicken is cooked.
In a wok, sprayed with frylight, cook the rice for a few minutes, adding light soy sauce to help prevent it sticking & for flavour, add the spring onion & peas, mix well, push the rice to one side of the wok, crack the two eggs in the empty part of the wok & cook, breaking up as it cooks until it looks like scrambled egg then mix with the rice.
Cook until the rice is fully heated, plate up & add the chicken curry.
