Nasi Goreng with Chicken
Yield
4 servingsPrep
15 minCook
55 minReady
1 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | teaspoons |
sunflower oil
|
|
| 4 | small |
chicken breasts
|
*
|
| 2 | large |
onions
peeled, chopped |
|
| 3 | cloves |
garlic
crushed. |
|
| 2 | teaspoons |
cumin seeds
|
|
| 1 | teaspoon |
coriander
|
|
| 1 | tablespoon |
ketchup
|
|
| 1 | cup |
long grain rice
brown, cooked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | ml |
sunflower oil
|
|
| 4 | small |
chicken breasts
|
*
|
| 2 | large |
onions
peeled, chopped |
|
| 3 | cloves |
garlic
crushed. |
|
| 1E+1 | ml |
cumin seeds
|
|
| 5 | ml |
coriander
|
|
| 15 | ml |
ketchup
|
|
| 237 | ml |
long grain rice
brown, cooked |
|
Directions
Heat the oil in a large non-stick pan and cook the chicken breasts for about 15 to 20 minutes.
Remove the chicken and allow to cool.
Add the onions to the pan and cook for 15 minutes until well browned.
Add the garlic and cook for a further 1 minute.
Stir in the spices and cook for 2 minutes.
Cut the chicken breasts into small pieces and add to the pan with the soy sauce tomato ketchup and brown rice.
Cover and cook for 20 minutes stirring frequently.
