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Step away from that takeaway menu. This super-quick, Indian- influenced dish will be ready and on your table way faster (and it’s healthy too). A biryani-inspired easy combination of chicken, veg and rice, it’s lifted with well-balanced spicing. The optional extras will add a burst of colour and texture, or if you have some in the cupboard, a dried fruit and unsalted nut mix is a good addition too. See method
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Heat the oil in a wok or large frying pan over a medium-high heat. Mix the chicken with the curry powder, turmeric and a pinch of salt in a bowl to coat. Fry the chicken for 5-6 mins until golden brown all over, then add the onion and cook for 2-3 mins.
Add all the vegetables from the stir-fry medley to the pan and cook for 5 mins until tender. If at any point it begins to look dry or starts to stick to the pan, add a little water.
Meanwhile, cook the rice to pack instructions, then add it to pan and fold through continuously, to crisp up the rice and let it soak up the flavours. Season to taste before serving and top with coriander, sliced chilli and cashew nuts, if you like.
Chef's tip:Try a generous handful of toasted cashew nuts for a touch of crunchiness and savoury depth.
Drink pairing: Try with Tesco Finest Chenin Blanc – the citrus fruit flavours will complement the spicy richness.
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