Cooking Instructions:

1. Stir Mixture in a large non-stick pan for 5 minutes over high heat until chicken has browned and onion softened.

2. Reduce heat to low. Add 400g can diced tomatoes and 2 cups water.

3. Cover and simmer for 30 minutes, stirring occasionally until rice is tender and liquid-absorbed.

Serving Suggestion: Serve sprinkled with fresh coriander leaves and toasted flaked almonds.

Ingredients

Boneless Chicken Drumstick/thighs, light Olive Oil, brown chopped onion, chicken stock powder, hot madras curry powder, ground Cinnamon, basmati rice - raw, bay leaves (dried or fresh)