This simple curried rice recipe is a brilliant way to use up cold roast chicken in a very tasty way.
Vegetable stock cube(s)
Brown Rice, dry
Calorie controlled cooking spray
1 large, , chopped
1 medium, , chopped
1 clove(s), , chopped
Chilli, green or red
½ individual, , deseeded and finely sliced
Cooked Mixed Vegetables
300 g, frozen mixed vegetables
Roast Chicken, Mixed Meat, Skinless
300 g, , chopped
½ teaspoon(s), level, (optional)
12 individual, , halved
1 pinch, and freshly ground black pepper
4 sprig(s), , to serve
- Bring a large saucepan of water to the boil and add the stock powder or cube. Add the rice and cook for about 25-30 minutes, until tender.
- Meanwhile, spray a large frying pan or wok with calorie-controlled cooking spray. Add the onion, courgette, garlic and chilli and cook for 3-4 minutes, until softened.
- Drain the cooked rice and add to the frying pan or wok with the mixed vegetables, cooked chicken, curry powder and cumin seeds (if using). Cook, stirring, for 3-4 minutes, then add the cherry tomatoes and cook for 2 more minutes. Season with salt and pepper, then serve, garnished with coriander.