recipes

Please email questions about this recipe to kelvin@islandcurries.com.au
If you are trying it the first time and you need help, call 0419152612

Ingredients

• 1 large onion
• 30ml cooking oil
• 500g Fresh Chicken diced to bite size (best results will be obtained with filleted thigh because not as lean as breast)
• 1 x 50g packet Island Curries Achaari paste
• 1/2 cup fresh coriander leaves
• 1/2 to 1 cup of 1cm cubes Dutch Cream, Nicoli or Pink Eye potato and Kent pumpkin
• 1 cup spinach leaves
• a dob of salted butter
• 1-2 cups of Basmati rice (1/2 cup per person)
• Fresh chilli and coriander leaves for garnish

Method

Add oil and sliced onion to a hot pan stirring until clear and browning, then add chicken with Island Curries Achaari paste, stirring until simmering (7-10 minutes).
Lower the heat and add the coriander, potato/pumpkin and spinach leaves. cook on low for 15 minutes or so. (not a bad idea to start the potato off in the microwave for 5 mins before adding to the pot; saves time)
Serve with Basmati rice which may be prepared as follows; add 1-2 cups of Basmati rice to water in a saucepan and leave for 10 mins, rinse and repeat. After draining the rice the second time, add 2 cups of tepid water per cup of rice and bring to boil quickly, stirring to avoid sticking. Turn off the heat and put the lid on or cover with a plate. leave 10 minutes and fluffy rice will be ready to serve. (if you leave it too long it will go gluggy!)

Bon Appetit