CURRY CHICKEN STIR-FRY

I’ve been making quite simple lunches and dinners recently as all my effort has gone into making snacks - such as date balls, pumpkin bread and green smoothies. Also I will add that a huge chunk of my time has gone into searching for a house! Very exciting but doesn’t leave all that much time in the kitchen. So here is another humble lunch for you - with just 8 ingredients (7 if you don’t count the oil). I am presuming that around this time of year we all get sick and busier all at once and no-fuss meals become our saviour! Hope you enjoy this one. 

INGREDIENTS

• 1 cup brown rice
• 2 cups gluten-free vegetable/chicken stock 
• 1 tablespoon sesame oil
• 500g free-range chicken mince
• 1 1/2 tablespoons curry powder
• 1/6 - 1/8 red cabbage, finely chopped
• 1 large zucchini, finely chopped
• 1 medium carrot, finely chopped

COOKING 

1. Place the rice in a small to medium saucepan and pour in 2 cups stock. Bring to the boil, covered, then simmer for around 20-25 minutes or until the rice is tender and all the liquid is absorbed. Remove from heat and keep covered to use in step 2. 

2. Once the rice has been simmering for around 10 minutes, heat oil in a wok or deep frying pan over medium-high heat and swirl to coat. Once the oil is hot add the chicken mine and cook, breaking up any lumps of meat until all the mince is coloured and no pink remains. This may take 5-8 minutes, depending on the heat of your stove. Add the curry powder and stir well to combine with the mince for 1 minute. Add the chopped vegetables and cook, stirring often, for 5 minutes or until vegetables are almost tender. If the vegetables or mince start to stick to the pan add around a 1/4 cup of water at a time and continue stirring. Add the cooked rice to the wok/pan and stir well until the rice is combined with the vegetables. Remove from the heat and serve warm. 

Serves / 4 

Total Preparation time / 10 minutes 

Total Cooking time / 30-35 minutes 

x Emily