3 skinless chicken breasts, chopped
1 onion, chopped
2 fat carrots, chopped
300gm cauli & broccoli florets
320gm rice
640ml chicken stock
1 Tblsp mild curry paste
200gm frozen peas
3 courgettes, chopped
Method
Spray a large pan with non-stick cooking spray.
Dry fry the onion and chicken pieces until the onion softens and the chicken seals.
Stir through the curry paste.
Now add the carrots, cauli and broccoli, the rice and the stock.
Stir well and bring to the boil.
Reduce the heat and simmer for 10 minutes.
Add the courgettes and frozen peas.
Simmer for another 10 minutes until the rice is cooked and the stock has all been absorbed.
Stir well to combine.
Serve.
