Aromatic Chicken Korma with Almond Basmati Rice |
Serves 2-3
Preparation time: 10 minutes
Cooking time: 20 minutes
1 tbsp olive oil
350g chicken cubed
2 red peppers, deseeded and sliced
1 small cube of fresh ginger (optional)
1 500g jar of Uncle Ben's® Korma sauce
1 125g bag Uncle Ben's® Boil in Bag Basmati Rice
Roasted almond flakes (optional)
Handful of chopped coriander (optional) |
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| 1. |
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Heat the oil and stir-fry the chicken until it is cooked through |
| 2. |
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Place the Boil in Bag rice into a pan of boiling water and add the cube of fresh ginger to the water (optional). Cook for 10 minutes. |
| 3. |
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Add the chopped peppers and the Uncle Ben's® Korma Sauce to the chicken, stir and simmer for about 10 minutes |
| 4. |
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Mix the roasted almond flakes with the Uncle Ben's® Basmati rice |
| 5. |
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Serve with a sprinkle of fresh coriander. |
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