Recipe
Cooking steps and ingredient details are being prepared.
Dinner recipe
Mild chicken curry rice bowls with peas, spring onions, yogurt, and lemon for a quick family dinner.
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Ingredients
saucepan, non-stick frying pan
Method
Rinse the rice, then simmer it in a saucepan of boiling water for 12 to 15 minutes until tender.
Slice the spring onions, keeping the green tops separate, cut the chicken into bite-sized pieces, and zest the lemon.
Cook the chicken in a non-stick frying pan over a medium-high heat for 6 to 8 minutes until golden outside and piping hot in the centre.
Contains
Milk
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Stir in the curry paste for 1 minute, then add the peas and 3 tbsp water for 2 to 3 minutes until glossy and hot.
Take the pan off the heat, stir through half the yogurt and a squeeze of lemon so the sauce turns creamy without splitting.
Drain the rice, spoon it into bowls, top with the curry chicken, and finish with spring onions, lemon zest, and the remaining yogurt.
