Recipe Details:This recipe is for a great all-in one dinner dish that is high in flavor and low in calories. It’s diabetes-friendly and quick and easy to cook. A good option for a filling family lunch or dinner.
- Chicken breast (skinless, cut into pieces) – 2/3 lb.
- Brown basmati rice (rinsed in cold water) – ½ lb.
- Curry paste – 1 tbsp.
- Carrot (diced) – 1
- Mushrooms (sliced) - 10
- Large onion (chopped) – 1
- Red bell pepper (chopped) – 1
- Aubergine (chopped into cubes) – 1
- Sultanas – 1 tbsp.
- Sunflower oil – 1.5 tsp.
- Boiling water – 800 ml
- Frozen peas (defrosted) – ¾ cup
- Olive oil – 1 tbsp.
- Fresh coriander (chopped) to taste
Recipe Directions:Step 1
Heat a frying pan. Add sunflower oil and the onion. Cook for 2 minutes, then add the chicken and stir for about 4 more minutes.
Add the carrots, the red bell pepper, aubergine, and mushrooms. Regularly stirring, cook for 5 minutes.
Stir in the curry paste and sultanas. Mix well.
Add the rice to the frying pan, mixing the content well. After that, boil the water, add to the frying pan, mix, reduce heat to low, and cook for 11 minutes covered.
Turn off the heat and leave for 5 minutes without removing the lid.
Add the peas, olive oil, and coriander to the rice. Mix well, serve and enjoy!
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