Chicken Curry Pilaf

Star Q

i.  Dizzy Driver

ii.  Eid Mubarak

It's the first day back from 'balik kampung' after Eid Mubarak and the missus had tons of things to do; from cleaning the house to washing loads of dirty clothes, to taking out the good china to preparing the cookies.  However preparing lunch was not one of them, and so, I was left to my own resources to prepare lunch.  This I know because she was quiet direct in telling that she won't be preparing lunch!

So, I decided to prepare a one-pot meal, partly because it saves a lot of washing up but mainly because I still haven't recovered from yesterday's long drive.  But I take this as an opportunity to try out something new (?), at least something the missus has never made before.

• 1 small chicken, cut into bite-size chunks
• 1 large onion, diced
• 1 clove garlic, finely chopped
• 100g peas (frozen if you have it)
• 100g instant chicken curry paste
• 3 cups cauliflower florets 
• 3 chicken stock cubes
• 3 cups Basmathi rice
• 3 1/2 cups water
• 2 tbs butter
• 3 tbs vegetable oil

First, soak the rice for half an hour then strain and set aside.  Heat the butter and vegetable oil in a pot.  Brown the chicken pieces and set aside.  Next, in the same oil, saute the onion until translucent, then add in the garlic followed by the curry paste.  Stir in the browned chicken pieces and pour in the water.  Bring to a boil then put in the stock cubes and cauliflower florets.  Bring the heat down to a simmer, then add the rice.  Continue to simmer until almost all the moisture has evaporated.  Cover the pot, bring down the heat to its minimum and put something heavy on top to stop the steam from escaping.  Cook for a further five to six minutes then turn off heat.  Serve hot with shallot crisps and sliced spring onions as garnish.