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Spiced chicken 'n' rice

Method

  • Heat the oil in a large heavy-bottomed pot and gently saute the onion, garlic, ginger and cumin seeds. Add the turmeric and sambel, and toss briefly to toast.
  • Then add the stock and tomatoes to the pot. Mix well and bring to the boil. Add the potatoes, chicken and garam masala. Bring to the boil again, turn the heat down, cover and gently simmer for about 30-40 mins, before stirring in the coriander.
  • When the potatoes are tender, blanch the snowpeas in boiling water until crisp-tender.
  • To serve, mound steamed rice in individual bowls and top with the snowpeas and chicken mixture.

Ingredients

  • 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 (or any chilli paste)
  • 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

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm