Serves 2<\/p>\n
Ingredients<\/strong><\/p>\n 1 Onion, finely chopped Method<\/strong><\/p>\n Cook the rice as per packet instructions, drain in a sieve, cover & set aside, allow to cool.
\n1 Chilli, de-seeded, finely chopped
\n1 Spring onion, finely sliced
\n1 Knorr Chicken stockpot
\n1 Tsp Cumin
\n1 Tsp Turmeric
\n1 Tsp Coriander
\n1 Tbsp. Hot madras curry powder
\n1 Tbsp. Light soy sauce
\n2 Garlic cloves, crushed
\n2 Eggs
\n100g Long grain rice
\n200mL Chicken stock
\n250g Pre-cooked chicken chunks
\n400g Chopped tomatoes
\nHandful of frozen peas<\/p>\n
\nIn 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.
\nIn 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.
\nCook until the rice is fully heated, plate up & add the chicken curry.<\/p>\n