Yield: 6 servings
Measure | Ingredient |
---|---|
1 tablespoon | Oil |
1 \N | Onion; finely chopped |
2 \N | Fresh chiles; chopped |
1 \N | Clove garlic; crushed |
1 tablespoon | Curry powder |
1 teaspoon | Grated ginger |
1 teaspoon | Dried shrimp paste; optional |
1 teaspoon | Ground turmeric |
1 teaspoon | Ground cumin |
½ teaspoon | Ground nutmeg |
\N \N | Freshly ground black pepper; to taste |
8 cups | Chicken stock |
½ cup | Sunwhite Long Grain rice |
2 cups | Chopped cooked chicken |
2 tablespoons | Chopped coriander |
1 \N | Lemon; juice of |
1. Heat the oil in a large saucepan. Saute onion, chillies and garlic until onion is tender. Blend in curry powder, ginger, shrimp paste, spices and pepper. Cook, stirring, for 1 minute.
2. Blend in stock and Sunwhite Long Grain rice. Bring to the boil. Reduce heat. Simmer for 15 minutes. Stir in remaining ingredients. Simmer for 5 minutes. Serve topped with fried onion, chile and garlic (see Note).
Note: Deep-fry slices of garlic and onion until golden. Drain well. Deepfry small chiles for a few seconds. Drain well.
Recipe by: Super Food Ideas (Aussie Magazine) Converted by MM_Buster v2.0l.