Ingredients:
600 g tub fresh chicken mulligatawny soup
100 g fresh baby spinach
125 g basmati rice
4 skinless chicken breasts
1 tbsp vegetable oil
[Source: channel4]
How To Make:
1. Cook basmati rice according to package directions.
2. Heat oil in a skillet, over high heat flame. Add chicken and cook until browned.
3. Pour the soup in a pan, bring to a boil. Reduce the heat and cover. Leave for 15 minutes.
4. Add spinach and let wilt.
5. In a serving dish, add the rice, place chicken over rice, then add sauce.
6. Serve.
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