Curried chicken and sweet potato pilaf
Please log in to save or rate.
Time to make:
$3.60 per serve
(at time of publication)
Full ingredients list:
- cooking oil spray
- 1 brown onion, halved and cut into wedges
- 2 single skinless chicken breast fillets, fat-trimmed and chopped
- 2 cloves garlic, crushed
- 250g sweet potato, peeled and cut into 1cm pieces
- 3 teaspoons curry powder
- 1 cup basmati rice
- 2 cups salt-reduced chicken stock
- 2 cups boiling water
- 3/4 cup frozen peas
- 1/2 cup chopped coriander
Nutritional information (per serve)
Instructions and steps:
Step 1 Spray a saucepan with oil. Add onion and chicken. Stir over medium-high heat for 4 minutes or until browned. Add garlic and sweet potato and cook, stirring, for a further 2 minutes.
Step 2 Stir in curry powder and rice. Add stock and water and bring to the boil. Reduce heat and simmer, covered, for 10 minutes or until rice is tender and stock is absorbed. Remove from heat.
Step 3 Stir in peas. Cover and set aside for 5 minutes. Sprinkle with coriander and serve.
If you like hot food, turn up the heat by adding 1-2 finely sliced fresh red chillies.
About this recipe
First published: April 2008