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 weekday night.

Serves: 2


1 pack Diamond supergrain risotto - Malay red curry

1 Waitoa free range fresh chicken breast, cubed

1 ½ tbsp Olivado 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


Handful of Superb Herb coriander, to garnish

½ cup FreshLife blanched peanuts, toasted


1.    Heat oil in a large frying pan over medium heat. Add chicken and fry for 3 minutes. Add sachet 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. Serve whilst hot.