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One pot curry rice with tangy salad

Janine
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Course Main Course, Salad
Cuisine Indian
Servings 6

Ingredients
  

Curry

  • 2 Tbsp Olive oil
  • 1 Diced Onion
  • 4 Diced Carrots
  • 2 Cinnamon Sticks
  • 1 Can Chopped Tomatoes
  • 1 Tbsp Turmeric
  • 2 Tbsp Curry Powder
  • 1/2 Tube Tomato Paste
  • 1 Tsp Sea Salt
  • 2 Diced Grilled Peppers
  • 2 Vegetable Stock
  • 3 Boiled And Shredded Chicken Breast
  • 3 Cups Long Grain Rice
  • 4 1/2 Cups Boiling Water

Salad

  • 2 Diced Tomatoes
  • 2 Minced Garlic
  • 5 Spring Onions
  • 1/2 Tsp Dry Mint
  • 1 Tbsp Olive Oil
  • 1 Tbsp Pomegranate Sauce
  • 1 Tsp Sea Salt

Instructions
 

  • In a sauce pan start by browning your onion and carrots in some olive oil until soft.
  • Add your cinnamon sticks followed by your chopped tomatoes and cook for 2 minutes.
  • Add all your spices, mix and cook for few minutes.
  • Add your grilled peppers, your vegetable stock and your shredded chicken and cook for 5 minutes on medium. Once done add your washed rice and boiling water and mix until everything is combined.
  • Place the pan on high heat until water starts to boil. Then turn the hub on low, cover the lid and cook for 20-25 minutes.

Salad

  • Mix all ingredients together and leave in the fridge for 30 minutes to an hour before serving.