Ingredients
1½ cups quick-cooking rice
3 tbsp vegetable oil
2 large onions, thinly sliced
250g snow peas, trimmed
1 large red cooking apple, cored and coarsely chopped, not peeled
2 tbsp curry powder
1 tbsp plain flour
¼ tspn salt
1 cup chicken stock
1 cup milk
1 tbsp freshly squeezed lemon juice
¼ tspn black pepper
2 cups diced cooked chicken
½ cup unsalted dry-roasted peanuts
1. Cook the rice according to instructions. Transfer to a large bowl,
cover with foil, and keep warm.
2. Heat 1 tbsp of the oil in a large frying pan over moderate high heat
for 1 minute. Add the onions and sauté, stirring occasionally, for 5
minutes or until they are soft. Add the snow peas and apple and cook, uncovered,
stirring now and then, for 2 to 3 minutes or until the apple is golden brown.
Add to the rice.
3. Heat the remaining 2 tbsp of oil in the pan for 1 minute. Blend in
the curry powder, flour and salt, and cook, stirring, for 2 minutes. Gradually
whisk in the stock and milk and cook, stirring constantly, for 3 to 5 minutes
or until thickened.
4. Mix in the lemon juice, pepper, chicken and rice mixture. Cook, uncovered,
stirring occasionally, for 2 to 3 minutes more - just until steaming hot. Sprinkle
some of the peanuts over each portion.
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