Rice with lentils and chicken

Ingredients
½ chicken breast (approximately 150 g), without skin or bones, diced
1 pack of Riso Scotti Ready Meal Indian
2-3 tablespoons of ghee (or butter, sunflower oil)
1 small onion, chopped
2 teaspoons of curry powder
2 teaspoons of lemon juice
Salt
2 teaspoons of curcuma
2 cloves of garlic, chopped
2 dry red chili peppers
1 teaspoon of cumin seeds
½ teaspoon of mustard seeds
3 cm cinnamon piece
5 cm cucumber piece, diced (optional)
2 bay leaves
A few fresh coriander (or parsley) stalks, chopped

Instructions
Heat the ghee in a pan, at low temperature. Add the cumin and mustard seeds, the bay leaves, chili peppers and cinnamon and fry for 1-2 minutes, until they start to smell.
Add the onions and garlic and stir. Fry the onions at low heat for 4-5 minutes, until it softens.
Add the meat, curcuma, curry and some salt and fry at low heat, uncovered, for 3-4 minutes, or until it browns evenly and is almost done.
Add the delicious Ready Meal Indian and cucumber and stir well. Cook for another 3 minutes. Put the pan aside and add the coriander. Season with salt and lemon juice, stir and serve immediately.
Vegetarians can replace ghee with sunflower oil and the meat with 200 g of mushrooms, or a plus of 150 g boiled lentils.

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