Ingredients
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2 teaspoons oil
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1/2 cup chopped onion
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1 cup uncooked long-grain white rice
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1/4 cup golden raisin
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1 teaspoon curry powder (or as much as you like)
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1 teaspoon coriander
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1/4 teaspoon salt
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1 (14 1/2 ounce) can ready-to-serve chicken broth
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1/2 cup water
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1/4 cup shelled pistachio nut (or slivered almonds, toasted)
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1/2 cup shredded carrot
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1 lb boneless skinless chicken breast, cut in strips
Instructions
- Heat oil in a large no stick frypan over medium high heat until hot.
- Add chicken strips and onion, cook 5 minutes or until chicken is browned and onion is tender, stirring often.
- Add all remaining ingredients except nuts.
- Mix well.
- Bring to boil and reduce heat to medium low, cover and cook 15-20 minutes or until chicken is no longer pink, rice is tender and liquid is absorbed.
- Just before serving, sprinkle nuts over top.