This recipe can be a life-saver for busy parents. When my children were young and I was a very busy mum, I sometimes could not bother thinking about what to cook for dinner. One of my choices was Curry that I could cook with S&B Curry Roux Blocks as it was easy to prepare and my children always enjoyed it. However, on a very hot day, I couldn’t bother cooking the Curry either. This rice dish is super easy. You put everything in the rice cooker and press ‘Start’ button. If you have a bit more energy, make a salad. Then you will have a perfect dinner.
Makes
4 Servings
Ingredients
300g Chicken Fillets *I used Thigh Fillets
2 cups (*180ml cup) Short OR Medium Grain Rice
1 Onion
1 Carrot
420ml Chicken Stock *OR 420ml Water and 1 Stock Cube
*Note: If you add Stock Cube, thinly slice it.
1/2 teaspoon Salt
2 blocks (about 55g) Japanese Curry Roux *I used S&B Curry Roux
1 tablespoon Ketchup
1/2 cup Peas *thawed if frozen
Salt & Pepper if required *optional
Method
- Cut Chicken Fillets into bite-size pieces and place in the rice cooker’s inner pot.
- Wash Rice, drain the water, and spread over the Chicken.
- Cut Onion and Carrot into small pieces, and scatter over the Rice.
- Gently pour Chicken Stock, but DO NOT stir. If you add a Stock Cube, thinly slice it, and scatter it. Sprinkle with Salt, slice Curry Roux blocks thinly, scatter over the vegetables, and drizzle with some Ketchup.
- Press the Cook/Start button. When the Rice is cooked, add Peas and let them steamed for 10 minutes, then gently mix to combine. Add some Salt & Pepper if required. Serve with a refreshing salad.
Leave a Reply