Malay chicken red curry risotto
Make this easy, delicious hearty meal cooked in one pot. It’s perfect for a wholesome and flavoursome meal on a cold weekday night.
Ingredients
- 1 pack Diamond supergrain risotto - Malay red curry
- 1 Waitoa free range fresh chicken breast cubed
- 1 ½ tbsp Olivado natural organic coconut cooking oil
- 2 cups hot water
- 1 red capsicum sliced
- 1 carrot sliced in diagonal rounds
- 1 kumara chopped in 1cm cubes
- 1 red chilli sliced (optional)
- 100 g green beans ends removed, chopped
- salt and pepper to taste
- 1 handful Superb Herb coriander to garnish
- ½ cup FreshLife blanched peanuts toasted
Instructions
- Heat oil in a large frying pan over medium heat. Add chicken and fry for 3 minutes. Add sachet mix and fry for 1 minute until lightly browned.
- Add water, carrot, kumara and red chili and stir well. Cover with a lid and simmer for 10 minutes, stirring to prevent sticking to the bottom. Add green beans and capscium and simmer for another 5 minutes.
- Remove lid and cook for a further 5 minutes, or until grains are tender and most of the liquid has been absorbed.
- Season to taste and garnish with fresh coriander and peanuts. Serve whilst hot.
Tried this recipe?Let us know how it was!
Using the same red curry risotto base, drop the protein and change the vegetables for a delicious, greener take on this dish.
