INGREDIENTS
15ml
(1 tbsp) Somerfield Sunflower Oil
1‚2 litre (1pt) chicken stock
1 small onion, finely chopped
125g (4 1/2 oz) Somerfield Frozen Peas
15ml (1 tbsp) medium curry powder
6 canned apricot halves, cut into slices, plus 45ml (3 tbsp) juice
300g (10 1/2 oz) turkey breast, cut into strips
15ml (1 tbsp) parsley, finely chopped
225g (8oz) Somerfield American Easy Cook Long Grain Rice
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METHOD
1. Heat the oil in a large heavy-based frying pan. Add the onion
and cook until soft. Add the curry powder, then cook for 1 minute.
2. Add the turkey breast and cook until turning white. Add the rice
and stock. Stir well, cover and simmer for approximately 15-20 minutes,
until the stock is absorbed and the rice and turkey are cooked.
3. Add the peas, apricot halves and juice. Season to taste and cook
for a further 2 minutes until everything is piping hot.
4. Serve garnished with the parsley and almonds.
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