1. Preheat the oven to 375oF (190oC).
2. Heat up a non-stick, oven-safe pan over medium heat. Season the chicken with salt and pepper. Add a splash of broth to the pan along with the chicken. Cook for about 10 minutes, stirring occasionally.
3. Add the curry powder, tomato paste, garlic, and rice. Stir and cook for another minute. Add the remaining broth and bring to a simmer. Add the peas, stir, and cover the pot with a lid or foil.
4. Transfer into the oven and cook for 35 to 40 minutes or until the rice has cooked.
5. Before serving, squeeze some lemon juice on top. Fluff the rice with a fork and garnish
with cilantro. Enjoy!
Leftovers
Refrigerate in an airtight container for up to three days.
Serving Size
One serving is approximately 1 1/2 cups.
More Flavour
Add bell peppers and red onions.
Ingredients
Directions
1. Preheat the oven to 375oF (190oC).
2. Heat up a non-stick, oven-safe pan over medium heat. Season the chicken with salt and pepper. Add a splash of broth to the pan along with the chicken. Cook for about 10 minutes, stirring occasionally.
3. Add the curry powder, tomato paste, garlic, and rice. Stir and cook for another minute. Add the remaining broth and bring to a simmer. Add the peas, stir, and cover the pot with a lid or foil.
4. Transfer into the oven and cook for 35 to 40 minutes or until the rice has cooked.
5. Before serving, squeeze some lemon juice on top. Fluff the rice with a fork and garnish
with cilantro. Enjoy!
Leftovers
Refrigerate in an airtight container for up to three days.
Serving Size
One serving is approximately 1 1/2 cups.
More Flavour
Add bell peppers and red onions.
