Serves. 6
Ingredients
1 x 1.5 kg (3lb)
roasting chicken
1 ½ tsp salt
2 cloves
garlic, crushed
1 tablespoon
oil
2 medium
onions, finely chopped
½ cup
mushrooms, sliced
250 g (8oz)
minced meat
1/2 teaspoon
salt
½ tsp ground coriander
1 tsp cumin
½ tsp ground
black pepper
1 fresh red chili,
finely chopped
1 tablespoon
chopped fresh coriander leaf
½ cup
uncooked rice
1 cup thick
coconut milk
2 cups thin
coconut milk
1 tbls corn
flour (or as needed)
Coriander leaves for decorating
Directions
Wash and dry
chicken well, then rub it inside and out with salt and half the crushed garlic.
Heat oil in frying pan, fry remaining garlic and onions with the minced meat.
Season with salt, pepper and chili. When meat has been fried well. add
coriander powder, rice and thick coconut milk. Bring to simmering point, then
reduce heat.
Chop the
onion finely. Put the oil in saucepan large enough to hold the amount of
liquid. Add onion and fry gently for 5 minutes, stirring frequently. Add
mushrooms, coriander and cumin and continue to stir for a few minutes. Add salt
and pepper, then cover saucepan, turn heat very low and allow to cook for 10
minutes, lifting lid and stirring two or three times.
Add hot water
and stock cubes and bring to the boil. Simmer I0 minutes. Add milk and allow to
boil once more, stirring occasionally. Mix corn flour with cold water and add
to the soup off the heat, then return to heat and stir constantly until it
boils and thickens. Serve immediately, sprinkled with coriander leaves.
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