In a pot, fry the onion and garlic until translucent.
Add the mushrooms and tomatoes and fry for another 5 minutes.
Add the spices and stir to combine.
Stir in the rice along with the tomato puree and add the chicken stock, sugar and seasoning.
Stir to combine everything then lower the temperature and cover.
Gently simmer for 10 minutes.
Turn the heat off and allow the rice to steam for 15-20 minutes, covered.
Combine the flour with all the seasonings.
Dip the flattened chicken in the flour mixture and pan fry until golden and cooked.
Pour the chicken stock into the same pan that you fried the chicken in.
Allow to reduce for about 5-10 minutes.
Add the cream and milk mixture and allow to thicken slightly.
Season to taste and serve over the chicken.
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