| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Super2 |
6 |
servings |
INGREDIENTS
| 1 |
tb |
Oil |
| 1 |
|
Onion; finely chopped |
| 2 |
|
Fresh chiles; chopped |
| 1 |
|
Clove garlic; crushed |
| 1 |
tb |
Curry powder |
| 1 |
ts |
Grated ginger |
| 1 |
ts |
Dried shrimp paste; optional |
| 1 |
ts |
Ground turmeric |
| 1 |
ts |
Ground cumin |
| 1/2 |
ts |
Ground nutmeg |
|
|
Freshly ground black pepper; to taste |
| 8 |
c |
Chicken stock |
| 1/2 |
c |
Sunwhite Long Grain rice |
| 2 |
c |
Chopped cooked chicken |
| 2 |
tb |
Chopped coriander |
| 1 |
|
Lemon; juice of |
INSTRUCTIONS
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)
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