Ingredients
1 cup long grain white rice
1 ½ cups water
½ tspn salt
black pepper
30g butter
¼ cup blanched whole almonds
1 tbsp light olive oil
2 med onions, coarsely chopped
1 large green apple, peeled, cored and diced small
1 tbsp curry powder
500g skinned and boned chicken breasts, cut into 2cm cubes
¾ cup chicken stock
1 med banana, thinly sliced
1 tbsp mango chutney
1. Pour the rice and water into a deep 1 liter microwave safe container,
and stir. Microwave on high for 4 minutes, stir again, cover with plastic
wrap, cook on high for 13 minutes more. Remove from the microwave,
uncover, season, and set aside.
2. Place the butter and almonds into a 2-liter 20cm round microwave-safe
container and microwave on high for 2 minutes. Stir, then microwave
on high for 1 minute more. Drain the almonds on paper toweling, and
set aside.
3. Add the oil to the same container, mix in the onions and apple,
and microwave on high for 5 minutes. Add the curry powder, stir,
and microwave on high for 1 minute more.
4. Mix in the chicken pieces and the stock. Stir, cover with plastic wrap,
and microwave on high for 6 minutes, shaking the dish halfway through. Remove
from the microwave, uncover, add the banana and chutney, and microwave on
high for 1 minute. Scatter the almonds on top, and serve on a bed of rice.
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