Any mild Indian curry paste can be used. Check jars for heat rating. If you prefer, replace breast fillets with chicken tenderloins. Cut in half lengthways.
600g chicken breast fillets, trimmed, thinly sliced
1 red onion, thickly sliced
1 red capsicum, cut into thick strips
1 small head broccoli (200g), cut into small florets
2 tblsps rogan josh paste
1 tsp table salt
150g snow peas, trimmed
2 tomatoes (300g), chopped
1 tblsp olive oil
3 green spring onions, thinly sliced
1 tsp ground turmeric
1 1⁄2 cups basmati rice
2 1⁄4 cups water
2 chicken stock cubes (5g each), crumbled
To make yellow rice, heat oil in a medium saucepan over a medium heat. Add the onions and turmeric. Cook, stirring for 1 minute. Stir in rice, water and stock cubes. Bring to boil. Cover with lid. Simmer for about 10 minutes, or until liquid is almost absorbed. Remove from heat. Stand, covered, for 10 minutes.
2 Meanwhile, heat an oiled, large, non-stick wok over a high heat. Add the chicken, in two batches. Stir-fry for about 3 minutes, or until just cooked. Remove from pan.
3 Add onion, capsicum and broccoli to same, hot wok. Stir-fry for 2 minutes. Stir in paste and salt. Return chicken to wok with snow peas and tomatoes. Stir-fry for about 2 minutes, or until heated through. Remove from heat.
4 Serve stir-fry with yellow rice.