Chicken and Bean Korma with Mushroom Rice♥
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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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