Yield: 6 servings
|1||Onion; finely chopped|
|2||Fresh chiles; chopped|
|1||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|
|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||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.