Spiced Chicken 'n' Rice
1 tbsp vegetable oil
1 medium onion, chopped
2 garlic cloves, crushed
1 heaped tspn freshly grated ginger
1 tspn cumin seeds
1 tspn turmeric
1 heaped tspn sambel oelek
3 cups chicken stock
2 cans diced tomatoes, drained a little
8 chats (baby potatoes), scrubbed & quartered
750 gm diced, skinless chicken
1 tspn garam masala
2-3 tbsp freshly chopped coriander
16-24 snowpeas
steamed rice
1 medium onion, chopped
2 garlic cloves, crushed
1 heaped tspn freshly grated ginger
1 tspn cumin seeds
1 tspn turmeric
1 heaped tspn sambel oelek
3 cups chicken stock
2 cans diced tomatoes, drained a little
8 chats (baby potatoes), scrubbed & quartered
750 gm diced, skinless chicken
1 tspn garam masala
2-3 tbsp freshly chopped coriander
16-24 snowpeas
steamed rice
Heat oil in a large pot and gently saute onion, garlic, ginger and cumin seeds. Add turmeric and sambel, and toss briefly to toast. Then add stock and tomatoes. Mix well and bring to the boil. Add potatoes, chicken and garam masala. Bring to the boil again, turn heat down, cover and gently simmer for about 30-40 mins. Then stir in coriander. When potatoes are tender, blanch snowpeas in boiling water until crisp-tender. To serve, mound rice in individual bowls and top with snowpeas and chicken mixture.