The Crazy Kitchen: Curried Chicken Risotto

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Wednesday, 9 April 2014

Curried Chicken Risotto

When the end of the week comes and there's not a lot left in the fridge and cupboards, a hamper full of fresh fruit, veg and new Knorr Flavour Pots is a welcome arrival.

I love the Knorr Herb Infusion Pots and use them regularly but I was keen to try out the Curry Flavour Pot and decided to make a risotto.

This dish serves 4-5 and I just used one flavour pot and it gave a mild curry flavour which was perfect for my non spicy loving kids. For a stronger flavour I would recommend using 2 pots for this quantity.

 photo curryrisottojpg_zps3c64019e.jpg

Curried Chicken Risotto - serves 4/5

1 tbsp oil
1 onion, finely chopped
500g chicken breast, cut into bit sized pieces
350g Arborio rice
1 Knorr Curry Flavour Pot
150g Okra, sliced (or you could use green beans)
approx 1 litre chicken stock
200g fresh or tinned pineapple
thinly sliced peppers or chilli
  • Heat the oil in a large pan
  • Fry the onion gently for 1 minute
  • Add the chicken and fry for 5-10 minutes
  • Stir in the rice, flavour pot, Okra and approx 1/4 of the stock
  • Place a lid on and simmer gently, adding more stock as required, until the rice is tender
  • Stir in the pineapple just before the end of the cooking 
  • Serve with thin slices of fresh chilli or red pepper on top



 photo curryrisotto2jpg_zpsfa0d89be.jpg  photo curryrisotto3jpg_zps7892a6bf.jpg


I was sent a hamper of products for the purpose of this review - the Knorr Flavour Pots come in Mixed Herb, Garlic, Chilli, 3 Peppercorn and Curry flavours

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