Optional - pack it out with veggies: 100g Diced Carrots 100g Sweetcorn 100g Peas
1. Heat oil in a saucepan then add the diced onion and cook for 3 minutes until translucent. 2. Add the cumin, turmeric, bay leaves, garlic puree and chilli powder. Cook for a further 3 minutes to release the flavours of the spices. 3. Add the chicken and fold through all the spices until well coated then add the rice and do the same. 4. Mix water with the chicken stock and add to the pan. Slowly cook until rice becomes tender and chicken is cooked ensuring rice is covered with stock. 5. Once the rice and chicken are cooked, fold through the carrots, sweetcorn and peas and warm through until it reaches 75°c and is the correct consistency.