This is based on a recipe which appeared in Sainsbury’s live well for less magazine (Issue 04). Enough for 2:
- 2 tbsp oil
- 1 boned chicken breast (cut in to smallish chunks)
- 1 clove garlic (crushed/chopped)
- 1 tsp turmeric
- 1 tsp garam masala
- 1 leek (sliced)
- 120g basmati rice
- About 20 raisins
- chicken stock (equal to twice the volume of the uncooked rice)
- 80g kale (washed, cut and with the stalks removed)
- 100g frozen peas
Heat 1 tbsp of oil in a heavy bottomed pan. When hot, add the chicken, and brown. Remove the chicken with a slotted spoon.
Turn down the heat and add the remaining oil. Stir in the garlic and the spices and cook for 1 minute. Add the leeks and cook slowly for a further 5 minutes. Stir in the rice, raisins and add the chicken stock. Bring to the boil, and simmer (covered) for about 12 minutes, or until the rice is almost cooked.
Add the kale and frozen peas and cook for a further 2-3 minutes.