How to make
Ingredients
2 tbsp (25 mL)
PC®100% Pure Safflower Oil1
Onion, chopped1
Clove garlic, minced1 tbsp (15 mL)
Medium curry powder2 cups (500 mL)
PC®Indian Basmati Rice2-1/2 cups (625 mL)
PC®Organics Chicken Broth - Ready to Use1 can (19 oz/ 540 mL)
Petite cut tomatoes, drained1 cup (250 mL)
No Name®dried apricots slivered1/2 cup (125 mL)
No Name®slivered almonds1
Lemon, very thinly sliced and seeds removed2 cups (500 mL)
Shredded rotisserie chicken meat, skin removed (mixture of dark and white meat, about half a rotisserie chicken)
How to make
- Step 1
In large deep frying pan, heat oil over medium heat. Cook onions and garlic for 2 minutes,stirring occasionally. Stir in curry powder; cook for 1 minute. Stir in rice; cook for 1 minute, stirring to coat rice.
- Step 2
Stir in chicken broth, tomatoes, apricots and half of almonds. Bring to a boil. Reduce heat to low. Top with lemon slices, pushing them down so they are covered with liquid. Cover and cook for 20 minutes or until most of liquid has been absorbed.
- Step 3
Stir in chicken, incorporating lemon slices into dish. Serve sprinkled with remaining almonds.