This one pan dish has the comfort food qualities of risotto but a bit more zing. Serve it with salad or a green veg. Left-over’s can be made into patties like risotto cakes.
1 tbsp oil
1-2 boneless, skinless chicken breasts thinly sliced
1 onion chopped
3 cloves garlic crushed
1 400 can of chopped tomatoes
¼ cup crunchy peanut butter
1 tbsp curry powder
3 cups chicken stock
1½ cups basmati or jasmine rice
Large pinch of thyme
½ tsp salt
Heat the oil in a large saucepan. Cook the chicken slices until sealed then set aside. Add the onion and garlic to the pan and cook till soft. Return the chicken to the pan and mix in the tomatoes, peanut butter and curry powder and thyme and mix well to disperse the peanut butter through the mixture.
Add the chicken stock and bring to the boil. When the mixture is boiling stir in the salt and rice. Return the mixture to the boil then cover and reduce the heat. Cook for 20 minutes on low stirring from time to time, when the liquid is absorbed and the rice is cooked. Serve with a salad or green vegetables.