Inspired by the 1980s, this curry & rice is a comforting throwback revived in honour of One Stop’s 50th birthday. Mild, aromatic curry served over fluffy white rice just like the weeknight favourite that warmed kitchens across the nation.
Ingredients:
1. 150g chicken breast, chopped into bite-sized pieces
2. 1 red onion, finely chopped
3. ½ teaspoon ground pepper
4. 1 tablespoon cooking oil
5. 100 g Sharwood’s Tikka Masala curry sauce
6. 1 pack (100g) One Stop microwave basmati rice
2. 1 red onion, finely chopped
3. ½ teaspoon ground pepper
4. 1 tablespoon cooking oil
5. 100 g Sharwood’s Tikka Masala curry sauce
6. 1 pack (100g) One Stop microwave basmati rice
Method:
- Heat a pan over medium heat and add 1 tablespoon of cooking oil.
- Add the chopped red onion and ½ teaspoon of pepper.
- Sauté the onion until golden brown, then transfer to a bowl.
- Add the chopped chicken pieces to the pan and cook until lightly browned.
- Return the sautéed onions to the pan and pour in the 100g Sharwood’s Tikka Masala sauce.
- Stir well and simmer for 10–12 minutes until the chicken is cooked through and coated in sauce.
- Heat the One Stop microwave basmati rice. Microwave for 2 minutes at 700W or 90 seconds at 900W.
- Stir the rice to fluff it up and serve alongside the curry.