Easy Peanut Butter Chicken & Long Grain Rice

Ingredients

2 x Veetee Steam Filtered Long Grain Rice

2 onions, chopped

400g diced chicken breast

1 tbsp ginger & garlic paste

1 tbsp curry powder

2 tsp ground turmeric

3 tbsp peanut butter

2 tbsp  tomato purée

400g chopped tomatoes

200ml water

½ cucumber, chopped

1 red chilli, sliced

200g green beans

Method

Heat a glug of oil in a frying pan, add the onion with a pinch of salt and cook for 8 - 10 minutes.

Add the chicken, season with salt and pepper and cook for 5 minutes. Stir in the ginger & garlic paste, curry powder and turmeric and cook for 2 minutes.

Add the peanut butter and tomato purée, cooking for 3 - 4 minutes over a high heat, until the tomato purée starts to turn a darker shade of red.

Stir in the chopped tomatoes and water. Simmer gently for 8 - 10 minutes. Check the seasoning and adjust to taste.

Chop the cucumber and thinly slice the red chilli. Add them to a bowl, sprinkle over the rice wine vinegar and season with salt and pepper.

Cook the green beans in boiling salted water for 3 - 4 minutes, until just tender.

Cook the Veetee Long Grain Rice in the microwave according to the packet instructions, usually 2 minutes. Once cooked, fluff it up with a fork.

Plate up the Veetee Rice, salad and green beans with the Peanut Butter Chicken. Tuck in and enjoy!