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Ingredients
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600g chicken thigh fillets, trimmed, thinly sliced
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2 teaspoons garam masala
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1 tablespoon olive oil
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1 medium red onion, finely chopped
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2 garlic cloves, crushed
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1 medium red capsicum, chopped
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1/3 cup currants
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1 1/2 cups white long-grain rice
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1 1/2 cups Massel salt reduced chicken style liquid stock
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1/3 cup flaked almonds, toasted
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Fresh coriander leaves and
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Lemon wedges, to serve
Method
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1Place chicken in a large glass or ceramic bowl. Add garam masala. Toss to coat.
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2Heat oil in a large frying pan over medium-high heat. Add onion. Cook, stirring, for 5 minutes, or until softened. Add chicken. Cook, stirring, for 10 minutes or until chicken is lightly browned.
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3Add garlic, capsicum and currants. Cook, stirring, for 3 to 4 minutes or until capsicum has softened slightly. Add rice.
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4Cook, stirring, for 1 minute. Add stock and 1 1/2 cups cold water. Bring to the boil.
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5Reduce heat to low. Simmer, covered, for 12 minutes or until liquid is absorbed. Remove from heat. Stand, covered, for 10 minutes or until rice is tender. Sprinkle with almonds and coriander. Serve with lemon wedges.
Source: taste.com.au
