SWEET CURRIED RICE WITH CHICKEN
Makes three portions.
1 small onion, finely chopped, 15g (1/2 ounce) of butter, 2.5ml (1 tsp) curry powder, 100g (4ozs) brown rice, 450ml (3/4 pint chicken stock), 120ml (4 fl ozs) apple juice, 50g (2ozs) frozen peas or sweetcorn, 40g (11/2ozs) cooked chicken, chopped.
Saute the onion in the butter then stir in the curry powder and cook for one minute.
Add the rice, stir to coat and then cover with the stock and apple juice.
Bring to the boil and then simmer for 35-40 minutes.
About five minutes before the rice has finished cooking, uncover the saucepan and add the peas or sweetcorn.
Finally stir in the chopped chicken and heat thoroughly.
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