Chicken and Bean Korma with Mushroom Ric

Chicken and Bean Korma with Mushroom Rice♥
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4 people
25 minutes

Prep Time:
10 minutes
Cook Time:
15 minutes

2 x British Chicken Breast Fillets – approx 425g

I x 400g tin Sweet Harvest Red Kidney Beans

1 x 500g jar Bilash Korma Curry Sauce

1 x 250g pack Chestnut Mushrooms

1 x 250g pouch Bilash Microwavable Basmati Rice

A little Solesta Sunflower Oil

Salt and black pepper

Cut the chicken breast into bite size pieces.

In a large frying pan or wok, saute them in a little oil until sealed, add the drained red kidney beans and the korma sauce, cook gently for about 10 minutes, until cooked through.

Meanwhile, chop the mushrooms finely, add to a frying pan with a little oil, sauté for about 2-3 minutes.

Microwave the rice for 2 minutes as per instructions on the pack. Add this cooked rice to the mushrooms and mix well, season with a little salt and black pepper, serve alongside the korma.

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