You'll need:

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490g korma sauce

500g mushroom rice

400g skinless diced chicken breast

200g defrosted peas

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1 sliced onion

40g toasted flaked almonds (optional)

1 tbsp of sunflower oil

Serves 4

What to do:

1 Heat a large saucepan on the stove top, add oil and diced chicken and brown in the pan for 3 minutes.

2 Next, add the sliced onion, cook for a further minute, then empty the korma sauce into the pan. Bring to a gentle simmer and cook for a further 4 minutes.

3 Add the peas to the korma and then heat the mushroom rice in the microwave as instructed on the pack.

4 Take 4 serving plates and spoon rice and Chicken korma next to each other. If you’re feeling adventurous, sprinkle with flaked almonds and serve.

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Recipe courtesy of Uncle Ben's Make Teatime Campaign

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