Turmeric chicken

Kirsty Moore

Ingredients

  • 150 g chicken
  • As many spring onions as you like - sliced
  • Ginger (either fresh, dried or puree) - tea spoon roughly
  • Frozen peas - as much as you like
  • Turmeric - tea spoon roughly
  • spoon Schwartz madras powder - desert
  • Coconut oil for cooking

Directions

  • Boil your rice for about 12 - 15 minutes
  • Slice your chicken into thin strips ans fry in coconut oil until its cooked, maybe 6 to 8 minutes
  • Add the ginger, turmeric, madras powder, salt and pepper and cook for another couple of minutes
  • Add spring onions, peas ans any other veg you want and fry for another 2-3 minutes
  • Drain rice and add to your chicken and spring onions, if it’s too dry just add a wee bit of the water you cooked your rice in