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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This recipe is a simplified version of the famous RIJSTTAFEL given to me by a friend from Holland where it is a very popular dish. Quite a lot of meat here so serve with fried rice, good party dish. Ingredients:
2 (3 lb) roasting chickens, skinned and cubed (reserve livers and hearts) |
3 tablespoons oil |
2 tablespoons madras curry powder |
4 onions, sliced |
1 tablespoon fresh ginger, chopped |
2 garlic cloves, chopped |
2 green peppers, chopped |
1 red pepper, chopped |
1/2 teaspoon turmeric |
1 pint chicken stock |
1 cucumber, sliced 1-inch thick |
1 tablespoon lemon juice |
1 tablespoon flour |
1/4 cup milk |
2 tablespoons currants |
salt & pepper, for seasoning |
Directions:
1. Heat the oil in a large pan and stir in the curry powder, add the chicken and brown it.
2. Add the onions, garlic, peppers, ginger and turmeric.Fry for 2 minutes.
3. Add the chicken livers and hearts to the pan with the currants, cover with the stock. Cook till the meat is tender.
4. Add the cucumber and lemon juice, cook till the cucumber is tender.
5. In a small pan mix the flour and milk together, to make a paste. Strain the cooking liquid from the chicken onto the flour/milk mix and cook till thickened. If the mix is too thick, add a little milk.
6. Add this to the chicken.
7. Stir to combine the chicken and vegetables with the thickened stock and cook on low heat for 5 minutes.
8. Season with the salt and pepper to taste.
9. Serve with fried rice.
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