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Chicken in curry sauce with brown rice
Prepare
- Put the brown rice in a large pan with salt and pepper, add just enough water to cover it and bring to the boil. Boil the rice for 8 minutes (follow the instructions on the packaging).
- Wash and trim the sugar snap peas and put the chopped onion and butter into a large pan. Sauté the onion, add the sugar snap peas and season to taste with salt and pepper.
- Open the tin of chicken in curry sauce and heat the contents gently in a large pan.
- Using an ice cream scoop, distribute the brown rice over the plates and lay the sautéed sugar snap peas on top. Spoon the chicken in curry sauce over the rice and serve with some emping crackers.
Serving tip: serve with a refreshing cucumber salad.
Ingredients
- 1 tin of chicken in curry sauce 820 g
- 300 gram sugar snap peas
- 100 gram chopped onion
- 50 gram butter
- 400 gram brown rice
- 1 bag of emping crackers