Serves 2
1 Onion, finely chopped (s)
1 Chilli, deseeded & finely chopped (s)
1 Lemon, zested & juiced (s)
1 Sweet pepper, finely sliced (s)
1 Knorr Curry flavourpot (2 Heb/2=1 syn per person)
1 Tbsp. Tomato puree (s)
3cm Ginger, finely chopped
3 Garlic, finely chopped (s)
300mL Knorr chicken stock
460g Skinless chicken thighs, diced (p)
S & P
Spray a large frying pan with frylight, add the diced up chicken, and cook until its all gone white.
Set aside.
Add more frylight & cook the onion & chilli for 5 mins, add the flavourpot & mix well, add the sweet pepper & ginger, cook for a few minutes, add the chicken, lemon zest, lemon juice, stock & tomato puree, on a medium heat cook for 20 mins or until the liquid has reduced & thickened, season well.
Cook the rice as per the packet instructions; cook so that the rice is ready at the same time as the chicken!