Method
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.
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 then check to see if all the liquid is
absorbed and the rice cooked.
Serve with a salad or green vegetables.