for 4 person

1	onion, finely chopped
125 g	bulgur
2 dl	chicken bouillon
2 dl	beetroot juice
	salt and pepper to taste
200 g	frozen peas, slightly defrosted

600 g	chicken breasts, cut into strips approx. 5 mm wide
	oil, for frying
1 tsp	curry powder
½ tsp	salt
a little	pepper

How it's done

Heat the oil in a pan. Add the onion and bulgur, sauté for approx. 2 mins. while stirring. Pour in the stock and beetroot juice, season, bring to the boil, cover and simmer over a low heat for approx. 15 mins. Add the peas, cook for a further 2 mins.

Fry the chicken in batches in the hot oil for approx. 2 mins., remove and season. Serve the chicken on the bulgur.

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