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This would of been one of the first recipes that I have made as a main that my mum wanted the recipe for. She took it to work one day, and now all of her girlfriends have the recipe. With a hint of chilli, it is a good dinner that will fill you up.
Pan fry chicken and slice thickly. Set aside.
Rinse rice in strainer.
Sauté chopped onion and garlic in butter in a large saucepan. Add curry paste and stir
Stir in rice and cook over medium heat for 5 minutes.
Add stock, coconut milk and peas and cover with a cartouche* (see notes).
Cook over medium heat for 20 minutes. Until all liquid is absorbed and rice is tender. Stir occasionally.
Add remaining ingredients before serving.
a cartouche is a cover normally made from a piece of baking paper. To get a perfect cartouche, before cooking use the lid of the pot and draw a pencil line around the lid onto the paper. cut out and make small slits going into the middle of the circle, and voila! a cartouche
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