Curried chicken and kumara pilaf

Author: Amanda Lennon - Chef, Food Editor

First published: Jun 2008

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Serves: 4

Time to make: 25 mins

Ingredients

More weights & measures

cooking spray oil
1 onion, halved, cut into wedges
2 single skinless chicken breast fillets, fat-trimmed and chopped
2 cloves garlic, crushed
250g orange kumarasweet-potatoX, peeled and cut into 1cm pieces
3 teaspoons curry powder
1 cup basmati rice
2 cups salt-reduced chicken stock
2 cups boiling water
¾ cup frozen peas
½ cup chopped fresh coriandercilantroX

Instructions

1 Spray a saucepan with oil. Add onion and chicken. Stir over medium-high heat for 4 minutes, or until browned. Add garlic and kumara and cook, stirring, for a further 2 minutes.

2 Stir in curry powder and rice. Add stock and water and bring to the boil. Reduce heat and simmer, covered, for 10 minutes, or until rice is tender and stock is absorbed. Remove from heat.

3 Stir in peas. Cover and set aside for 5 minutes. Sprinkle with coriander and serve.

Variations

If you like hot food, turn up the heat by adding 1-2 finely sliced fresh red chillies.

Nutrition Info (per serve)

Calories 408cal

Kilojoules 1705kJ

Protein 28.2g

Total fat 5.4g

–Saturated fat 1.2g

Carbohydrates 62.2g

–Sugars 6.3g

Dietary fibre 5.3g

Sodium 405mg

Calcium 50mg

Iron 3.3mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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