Malay Chicken Red Curry Supergrain Risotto
Make this easy, delicious hearty meal cooked in one pot. It’s perfect for a wholesome and flavoursome meal on a cold week night.
Ingredients
- 1 Waitoa Free Range Chicken Breast, cubed
- 1 pack malay red curry supergrain risotto mixÂ
- 1 ½ tbsp natural organic coconut cooking oil
- 2 cups hot water
- 1 red capsicum, sliced
- 1 carrot, sliced in diagonal rounds
- 1 kūmara, chopped in 1cm cubes
- 1 red chilli, sliced (optional)
- 100g green beans, ends removed, chopped
- Salt and pepper to taste
To serve
- Handful coriander
- ½ cup blanched peanuts, toasted
Method
- Heat oil in a large frying pan over medium heat. Add chicken and fry for 3 minutes. Add sachet risotto mix and fry for 1 minute until lightly browned.
- Add water, carrot, kūmara 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.Â
- Season to taste and garnish with fresh coriander and peanuts.
- Serve while hot.
