Ingredients
4 chicken breasts – cut in small pieces
250 g rice
1 onion - sliced thinly
1 tbsp curry powder
2 tsp turmeric
Sunpick oil
1 l chicken stock
salt
pepper
1 sachet spice mecca breyani spice mix
Serving Suggestions
1 boiled egg
1 tomato – de-seeded and finely chopped
chopped coriander
toasted almond slivers
½ cup sultanas or chopped dried apricots
Method
1
Heat the Sunpick oil in a pot
2
Add onion and all the spices. Stir and brown slightly and allow to soften
3
Add the chicken and just stir through
4
Add the rice and stock and simmer for about 30 minutes until the rice is cooked and has absorbed all the liquid
5
Taste and adjust seasoning
6
Dish up and dress with the almonds, chopped tomato, a boiled egg and chopped coriander
Ingredients
4 chicken breasts – cut in small pieces
250 g rice
1 onion - sliced thinly
1 tbsp curry powder
2 tsp turmeric
Sunpick oil
1 l chicken stock
salt
pepper
1 sachet spice mecca breyani spice mix
Serving Suggestions
1 boiled egg
1 tomato – de-seeded and finely chopped
chopped coriander
toasted almond slivers
½ cup sultanas or chopped dried apricots
Directions
1
Heat the Sunpick oil in a pot
2
Add onion and all the spices. Stir and brown slightly and allow to soften
3
Add the chicken and just stir through
4
Add the rice and stock and simmer for about 30 minutes until the rice is cooked and has absorbed all the liquid
5
Taste and adjust seasoning
6
Dish up and dress with the almonds, chopped tomato, a boiled egg and chopped coriander
