• 2 tbsp vegetable oil
  • 400g pack diced chicken breasts
  • 1 tbsp frozen chopped garlic
  • 2 tsp garam masala
  • 1 tsp ground turmeric
  • ½ medium sweetheart cabbage, sliced
  • 1 leek, trimmed and sliced
  • 70g seedless raisins
  • 3 x 200g bags frozen microwaveable white long grain rice
  • 200ml hot chicken stock, made with ½ chicken stock cube
  • 200g frozen garden peas


  1. 1

    Heat the oil in a large pan, then add the chicken and cook over a medium-high heat for 5 minutes, turning halfway through.

  2. 2

    Stir in the chopped garlic and cook for a further 2 minutes, then add the spices and cook for 1 minute. Stir in the cabbage, leek and raisins and cook, stirring frequently, for 5 minutes, until the cabbage is just tender.

  3. 3

    Stir in the frozen rice, breaking it up with a wooden spoon, then add the stock and peas. Cover with a lid and cook for a further 7-8 minutes over a low heat, until the chicken is cooked through with no pink remaining and the rice is piping hot.

Nutritional Details

Each serving provides
  • Energy 2119kj 506kcal 25%
  • Fat 8.8g 13%
  • Saturates 1.2g 6%
  • Sugars 16.7g 19%
  • Salt 0.71g 12%

% of the Reference Intakes

Typical values per 100g: Energy 444kj/106kcal

Each serving provides

63.7g carbohydrate 5.6g fibre 40.3g protein

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