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.

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

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