Red Carmargue rice curry 


Serves 2


1 Onion, finely chopped (s)
1 Garlic clove, crushed (s)
1 Chilli, finely sliced (s)
1 Lemon, zested & juiced (s)
1 Tbsp. cumin
1 Tbsp. coriander
1 Tbsp. turmeric
1 Tbsp. madras curry powder
1Tbsp Schwartz “Tikka” spice
100g Sainsbury’s French Red Carmargue rice
200g fat free yogurt (c)
250g of fresh chicken (p)
400g chopped tomatoes (s)


In a glass bowl place the yogurt, Tikka spice, lemon juice, lemon zest & chicken, mix well & marinate for a minimum of 1hr, better if left for up to 24 hrs.

Fill a saucepan with cold water, bring to the boil, add the rice, bring to the boil then reduce to a medium heat & cook for 30 mins, drain in a sieve, place sieve on top of the now empty saucepan, cover with a lid & steam until the water has evaporated.
In a frying pan sprayed with frylight, cook the onion, garlic & chilli, cook until soft, add spices, cook for 5 mins then add the tomato, mix well then add the chicken, throw the marinade away. Cook for 20-30 mins until the chicken is cooked.

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