Kim's Kitchen

600g chicken thigh fillets, trimmed, thinly sliced
2 tsp garam masala
1 tbsp olive oil
1 medium red onion, finely chopped
2 garlic cloves, crushed
1 medium red capsicum, chopped
1/3 cup currants
1 1/2 cups white long-grain rice
1 1/2 cups Massel salt reduced chicken style liquid stock
1/3 cup flaked almonds, toasted
Fresh coriander leaves and
Lemon wedges, to serve

Place chicken in a large glass or ceramic bowl. Add garam masala. Toss to coat.

Heat oil in a large frying pan over medium-high heat. Add onion. Cook, stirring, for 5 minutes, or until softened. Add chicken. Cook, stirring, for 10 minutes or until chicken is lightly browned.

Add garlic, capsicum and currants. Cook, stirring, for 3 to 4 minutes or until capsicum has softened slightly. Add rice.

Cook, stirring, for 1 minute. Add stock and 1 1/2 cups cold water. Bring to the boil.

Reduce heat to low. Simmer, covered, for 12 minutes or until liquid is absorbed. Remove from heat. Stand, covered, for 10 minutes or until rice is tender. Sprinkle with almonds and coriander. Serve with lemon wedges.