Chicken Curry Risotto
Course:
Dinner
Ingredients
- 450 grams Chicken Breasts (cooked)
- 36 grams Butter
- 1 Onion
- 11⁄2 tablespoon Curry Powder
- 3⁄4 teaspoons Mixed Herbs
- 2 teaspoons Garlic Powder (heaped)
- Salt
- Black Pepper
- 150 grams White Rice
- 430 millilitres Chicken Stock
- Peas (frozen)
Steps
- Ahead of time, sous vide the chicken, and shred it.
- Melt the butter in a large saucepan. Add onions and fry until transparent.
- Add all spices, mix well, and cook for 3 minutes.
- Add rice, mixing well.
- Make the chicken stock, pour over rice, bring to boil, cover, and cook for 35 minutes or until rice has absorbed all the liquid.
- Add chicken, stir, and heat for 5 minutes.