Malay Chicken Red Curry Supergrain Risotto

Make this easy, delicious hearty meal cooked in one pot. It’s perfect for a wholesome and flavoursome meal on a cold week night.
Prep time:
5 minutes
Cook time:
25 minutes


  • 1 Waitoa Free Range Chicken Breast, cubed
  • 1 pack malay red curry supergrain risotto mix 
  • 1 ½ tbsp natural organic coconut cooking oil
  • 2 cups hot water
  • 1 red capsicum, sliced
  • 1 carrot, sliced in diagonal rounds
  • 1 kūmara, chopped in 1cm cubes
  • 1 red chilli, sliced (optional)
  • 100g green beans, ends removed, chopped
  • Salt and pepper to taste

To serve

  • Handful coriander
  • ½ cup blanched peanuts, toasted


  1. Heat oil in a large frying pan over medium heat. Add chicken and fry for 3 minutes. Add sachet risotto mix and fry for 1 minute until lightly browned.
  2. Add water, carrot, kūmara and red chili and stir well. Cover with a lid and simmer for 10 minutes, stirring to prevent sticking to the bottom. Add green beans and capscium and simmer for another 5 minutes.
  3. Remove lid and cook for a further 5 minutes, or until grains are tender and most of the liquid has been absorbed. 
  4. Season to taste and garnish with fresh coriander and peanuts.
  5. Serve while hot.

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