Preparation time: 15mins Cooking time: 25mins Nutrition: 1625kJ per serve
1 teaspoon olive oil
1 – 2 tablespoons mild Indian Curry Paste
1 skinless chicken breast fillet, cut into 1cm dice
1 . cups Basmati rice
1 cup water
1x 500g can creamy chicken soup
800g mixed diced vegetables such as capsicum, carrot, zucchini, celery etc.
1 cup peas
1. Heat oil in a large saucepan. Add curry paste and chicken breast. Cook for 2 minutes until beginning to brown.
2. Add rice and toss to coat. Add water, bring to the boil, stir then cover and cook over a very low heat for 6 minutes.
3. Stir in creamy chicken soup and vegetables and cook a further 8 minutes.
4. Remove from the heat, stir in peas, recover and stand for 5 minutes.
Susie is sharing these recipes on behalf of the Together Counts www.togethercounts.com.au initiative, which is an online resource encouraging Australian families to lead healthier, active lifestyles.