Ingredients

1 cups quick-cooking rice
2 large onions, thinly sliced
250g snow peas, trimmed
1 large red cooking apple, cored and coarsely chopped, not peeled
2 tbsp curry powder
1 tbsp plain flour
tspn salt
1 cup chicken stock
3 tbsp vegetable oil
1 cup milk
1 tbsp freshly squeezed lemon juice
tspn black pepper
2 cups diced cooked chicken
cup unsalted dry-roasted peanuts

1. Cook the rice according to instructions. Transfer to a large bowl, cover with foil, and keep warm.

2. Heat 1 tbsp of the oil in a large frying pan over moderate high heat for 1 minute. Add the onions and saut, stirring occasionally, for 5 minutes or until they are soft. Add the snow peas and apple and cook, uncovered, stirring now and then, for 2 to 3 minutes or until the apple is golden brown. Add to the rice.

3. Heat the remaining 2 tbsp of oil in the pan for 1 minute. Blend in the curry powder, flour and salt, and cook, stirring, for 2 minutes. Gradually whisk in the stock and milk and cook, stirring constantly, for 3 to 5 minutes or until thickened.

4. Mix in the lemon juice, pepper, chicken and rice mixture. Cook, uncovered, stirring occasionally, for 2 to 3 minutes more - just until steaming hot.

Sprinkle some of the peanuts over each portion.