1.Heat oil/low calorie spray in a non-stick pan over a medium heat and start stir frying the onion, ginger, garlic, carrot, celery and butternut squash. Cover with a lid and cook for 5-10 mins.
2. Stir in the tomato puree, Spicentice Mulligatwny spices and chicken.
3. Add the chopped tomatoes, rice, stock and bring to the boil. Reduce heat. Fry for a few minutes and then stir in the stock mixture. Reduce heat to low, cover with lid and simmer for 15-20 mins, or until chicken and rice is cooked through.
4. Finally season to taste and garnish with fresh coriander.
Serve with...hot steaming rice and naan bread.
Shopping List
• 2 Chicken Breasts (diced)
• 100g Basmati Rice (washed
• 1 Large Onion (chopped)
• 1 Carrot (chopped)
• 2 Celery Sticks (chopped)
• 1.2 litre Chicken/Veg Stock
• 1 inch Ginger (chopped)
• 2 Garlic Cloves (crushed)
• 1 tbsp Tomato Puree
• ½ Butternut Squash (chopped)
• 2 tbsp Olive Oil/Low Calorie Spray
• 400ml Tinned Tomatoes (chopped)
• Fresh Coriander (garnish – optional)
