Curried Chicken Risotto
Curry powder to taste
1 large onion, diced
500g chicken breast
2 cups chicken stock
1.25 cups arborio rice
Slice chicken breast in to slabs and lightly coat in curry powder to taste (I use a few table spoons of Keens regular curry powder)
Fry the chicken in vegetable oil until browned. Remove from pan.
Fry the onion in the leftover oil until soft and golden.
Add arborio rice to and swish around to soak up the juices.
Place the rice and onion in a casserole dish.
Place the chicken pieces over the top and pour the chicken stock over that.
Bake in a moderate oven until the chicken stock is absorbed.
You'll then have a delicious risotto like curry that is moist and fabulous!
Pairs Well With
This is a really easy, tasty meal - so simple and yet delicious!
Note: This is a very generous serve for 2 people (think lunch tomorrow, too). Great with a green leaf salad. Top with natural yoghurt if you like.