| Cook Time | 15 minutes |
| Servings | serves |
Ingredients
- 2 cups Basmati Rice
- 2 cups Chicken Stock
- 1 tablespoon Vegetable Oil
- 400 grams Chicken Tenderloins sliced thinly
- 2 cm Ginger peeled and grated finely
- 1 1/2 teaspoon Garam Masala
- 420 grams Corn drained
- 1 cup Coriander Leaves coarsely chopped
Ingredients
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Instructions
- Place rice and stock in a medium saucepan over medium-high heat. Cover and bring to a simmer. Reduce heat to medium. Cook for 10 minutes. Remove lid.
- Meanwhile, heat oil in a wok over high heat. Stir-fry chicken for 5 minutes or until just cooked and browned slightly. Stir in ginger, spice and corn and cook for a minute. Stir in cooked rice, breaking up any lumps. Cook for a further minute.
- Stir in coriander. Serve immediately with pappadams.
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