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One-pot curry rice

updated

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Ingredients for 2 servings:

  • 300 g basmati rice
  • 400 g buttered vegetables
  • 700 ml vegetable stock
  • 1 tsp, heaped Madras curry powder
  • 1 tsp, leveled salt
  • some pepper
  • 100 g chicken, fried, cut into strips
  • 1 tbsp, heaped cream cheese, natural

Instructions

Working time approx. 2 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 17 minutes

delicious and quick to prepare

Combine the first six ingredients, except for the fried chicken strips (I like to use ready-made ones from the refrigerated section when I’m in a hurry), and the cream cheese, in a medium saucepan and bring to a boil. Simmer over medium heat for about 15 minutes, stirring frequently. Finally, fold in the chicken strips and cream cheese and serve immediately.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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One-pot curry rice