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Chicken Kiev with Curried Rice and Almonds
2 packs Ingham Chicken Garlic Butter Kiev
1½ cups (300g) long grain rice
1 Tbsp olive oil
2 Tbsp mild curry paste
1 onion, chopped
½ cup slivered almonds, toasted
½ cup sultanas
½ cup coriander leaves
1. Cook Ingham Chicken Kiev as per pack instructions.
2. Add rice to a large pan of boiling salted water. Cook uncovered for approximately 12 minutes, until just tender, drain.
3. Heat oil in a large pan, add curry paste and onion, stir over low heat until onion is soft. Stir in rice, almonds, sultanas and coriander.
4. Serve Kiev with curried rice and steamed snow peas.