Servings (slide to adjust): servings
Calories per serving: 301kcal
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Ingredients
- 1 ½ cup Arborio rice
- 2 tablespoon unsalted butter
- 1 onions, chopped
- 2 garlic cloves , minced
- ¼ cup bell pepper , chopped
- 1 tablespoon ginger, minced
- 2 tablespoon curry powder
- ¼ cup peas, frozen or fresh
- 1 cup cooked chicken
- 1 tablespoon *chicken base
- 5 cups hot water
- 2 tablespoon cream
-- Optional Garnishes --
- 1 tomato , chopped
- 1 apple , cubed
- 2 tablespoon raisins
- ¼ cup coconut , shredded
- 2 tablespoon chutney
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Ingredients necessary for the recipe step are in italic. Ingredient measurements may vary due to measurement tools used.
Instructions
- Mix the water and the chicken base together and put into a saucepan on low heat.
- Melt some butter in a large saucepan and cook the onions until they are translucent
- Add the other aromatics, ginger, garlic, peppers
- Cook them down then add the curry powder
- Now its time to add the rice. Make sure the rice gets all stirred in nicely
- Add a ladleful of the chicken base to the pot
- Let it simmer until you can pull a spoon through and it leaves a mark.
- Continue adding a little of the broth at a time, stirring occasionally until the rice is soft and all the broth has been used. When most of the liquid has been absorbed, add the chicken
- Then add the peas and stir until they are heated through
- Now add the cream and let that cook down it also has been absorbed.
- Serve it with chutney, or you can add chopped tomato, raisins, coconut, and chopped apple as garnish.
- Enjoy with a salad.
Video
Notes
You can omit the chicken and use a vegetable base to make this vegetarian.
Nutrition
Serving: 542gCalories: 301kcalCarbohydrates: 38gProtein: 14gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gCholesterol: 49mgSodium: 103mgFiber: 5gSugar: 11g
I am not a certified nutritionist or registered dietitian and any nutritional information on the-good-plate.com should only be used as a general guideline.