Spicy chicken and rice recipe

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  • Serves 6
  • 20 mins to prepare and 30 mins to cook
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spicy chicken and rice
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Customer recipe by Sylvia Martin
Added 70 months ago

Preheat oven to 200°C/400°F/Gas 6.

Gently fry the onion and garlic in the oil for 2-3 minutes. Add the curry paste and cook for a further minute then add the tomatoes and cook for a couple of minutes. Add the chicken and mixed vegetables and stir well. Transfer into a shallow oven proof dish.

Soak the rice in cold water for 5 minutes, drain and spoon the rice on top of the chicken and spread it evenly. Pour the stock on top, seal with foil and cook in the centre of the oven for 30 minutes. Remove from oven, take off the foil and fluff rice up.

Serve with the eggs, cucumber, tomatoes, onion rings and sprinkle with coriander leaves.

Serve with naan bread and mango chutney.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

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  • 3tbsp vegetable oil
  • 1 large onion, peeled and finely chopped
  • 1 garlic clove, peeled and chopped
  • 1tbsp mild curry paste
  • 1 400g can of tomatoes
  • 2 chicken breast, diced
  • 1 small bag of frozen mixed vegetables
  • 300ml chicken stock
  • 250g basmati rice
  • 2 hard boiled eggs, sliced
  • ½ cucumber, sliced
  • 2 tomatoes, sliced
  • 1 red onion, peeled and sliced into rings
  • sea salt and black pepper
  • a few coriander leaves
  • naan bread/mango chutney, to serve
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