Prep Cook Makes 5 min 30 min 1
2 chicken drumsticks Salt and black pepper Olive oil
½ mug basmati rice 1 mug water
1 tsp ground turmeric 2 tsp curry powder ½ chicken stock cube 1 handful frozen peas 1 pinch flaked almonds
You will need a saucepan or casserole dish with a lid. Season the chicken legs, then fry them in a splash of olive oil in the pan over a medium heat for 15 minutes.
Add the rice, water, turmeric and curry powder, stir, then This can be easily scaled up by using three chicken legs and doubling the quantities of rice, water and stock cube crumble in the stock cube. Cover and simmer gently over a low heat for about 10 minutes.
Add the peas and cook for a further five minutes or so, until the rice and chicken are cooked and all the water has been absorbed.
Sprinkle over the flaked almonds and serve.