• 1 tbsp vegetable oil
  • 400 g chicken breasts, diced
  • 2 cloves garlic, crushed
  • 1 tsp turmeric
  • 2 tsp garam masala
  • 0.5 medium sweetheart cabbage, washed and sliced
  • 1 leek, trimmed, washed and sliced
  • 120 g seedless raisins
  • 500 g pack microwave long grain rice
  • 200 ml hot chicken stock, made with half chicken stock cube
  • 200 g frozen peas


  1. 1

    In a large pan, heat the vegetable oil, then add the chicken pieces and cook for 5 minutes, turning halfway through.

  2. 2

    Stir in the crushed garlic and the spices, and cook for 1-2 minutes before adding the cabbage, leek and raisins. Cook, stirring, for 5 minutes, until the cabbage is just tender.

  3. 3

    Add the rice, stock and peas and stir together, then cover with a lid and cook for a further 5 minutes, until the chicken is cooked through with no pink remaining.

Nutritional Details

Each serving provides
  • Energy 2144kj 512kcal 26%
  • Fat 7.6g 11%
  • Saturates 1.2g 6%
  • Sugars 24.4g 27%
  • Salt 1.3g 22%

% of the Reference Intakes

Typical values per 100g: Energy 465kj/111kcal

Each serving provides

65.5g carbohydrate 5.8g fibre 42.3g protein

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