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people
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Ingredients
- 750 grams chicken breast 1 centimetre cubes
- 3 cups basmati rice
- 3 potatoes cubed
- 3 onions diced
- 3 carrots cubed
- 500 grams frozen peas
- 300 grams frozen corn
- 1/4 cup sultanas
- 1/3 cup slivered almonds
- 2 tablespoons mixed spic
- 2 tablespoons curry powder
- 3 teaspoons vegetable oil
Ingredients
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Instructions
- Cook the rice on the stove or in a rice cooker
- Preheat oven to 180 C, line a baking tray with baking paper, mix the potatoes with a teaspoon of oil and some salt, and roast in the oven for about 30 minutes or until cooked.
- Roast almonds in oven for about 10 minutes and set aside.
- Heat a medium-sized frying pan over a medium-high heat, add a teaspoon of oil, then add chicken. Brown the chicken then set aside.
- Fill a small saucepan with water, add peas and corn and bring to the boil. Boil for five minutes and then drain.
- Reduce heat to medium-low and add onion and carrots. Saute for 10 minutes or until softened. Add curry powder, mixed spice and chicken and cook, stirring occasionally until chicken is cooked.
- Combine rice, potatoes, chicken and vegetables. Top with slivered almonds and sultanas.
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