Curried Chicken With Pilau Rice

Ingredients

• 1 tablespoon vegetable oil
• 300g chicken breast or thigh fillets, diced
• 1 tablespoon mild curry powder
• 1 teaspoon ground turmeric
• 1 brown onion, finely diced
• 220g pack stir-fry vegetable medley
• 250g pouch microwaveable pilau rice
• finishing touches (optional)
• 1 tablespoon chopped fresh coriander
• 1/2 teaspoon sliced red chilli
• toasted cashew nuts (or any dried fruit and unsalted nuts from the cupboard)

Preparation

1. heat the oil in a wok or large frying pan over a medium-high heat. mix the chicken with the curry powder, turmeric and a pinch of salt in a bowl to coat. fry the chicken for 5-6 mins until golden brown all over, then add the onion and cook for 2-3 mins.
2. add all the vegetables from the stir-fry medley to the pan and cook for 5 mins until tender. if at any point it begins to look dry or starts to stick to the pan, add a little water.
3. meanwhile, cook the rice to pack instructions, then add it to pan and fold through continuously, to crisp up the rice and let it soak up the flavours. season to taste before serving and top with coriander, sliced chilli and cashew nuts.