1/2 cup long grain rice 1/4 cup McKenzie's Green Split Peas 1/4 cup McKenzie's Australian Yellow Split Peas 1 tbs olive oil 1 onion, finely diced 2 garlic cloves, finely chopped 2 tsp curry powder 1 tsp ground cumin 4 cups chicken stock 2 cups water 2 small carrots, cut into 3cm matchsticks 1 cup shredded cooked chicken 1/4 cup coriander leaves, chopped Lime juice, for serving

Step 1

Rinse the rice and split peas, drain and set aside.

Step 2

Heat oil in a large pot, stir in onion and garlic. Cook for 3-4 minutes until onion has softened. Stir in spices and cook for a further minute.

Step 3

Add stock, water and rice mix to the pot, stirring well. Bring to the boil, reduce heat and simmer gently for 17 minutes whilst stirring regularly.

Step 4

Stir in carrot and chicken and continue to simmer gently for a further 8-10 minutes. Fold in coriander just before serving. Accompany with a squeeze of lime.

Use leftover chicken or simply poach a chicken breast and shred it.

Curried Chicken Soup