Rijsttafel

16 ingredients
9 steps

Ingredients

  • 2 (3 lb) roasting chickens, skinned and cubed (reserve livers and hearts)
  • 3 tablespoons oil
  • 2 tablespoons Madras curry powder
  • 4 onions, sliced
  • 1 tablespoon fresh ginger, chopped
  • 2 garlic cloves, chopped
  • 2 green peppers, chopped
  • 1 red pepper, chopped
  • 1/2 teaspoon turmeric
  • 1 pint chicken stock
  • 1 cucumber, sliced 1-inch thick
  • 1 tablespoon lemon juice
  • 1 tablespoon flour
  • 1/4 cup milk
  • 2 tablespoons currants
  • salt & pepper, for seasoning

Directions

  1. 1
    Heat the oil in a large pan and stir in the curry powder, add the chicken and brown it.
  2. 2
    Add the onions, garlic, peppers, ginger and turmeric.Fry for 2 minutes.
  3. 3
    Add the chicken livers and hearts to the pan with the currants, cover with the stock. Cook till the meat is tender.
  4. 4
    Add the cucumber and lemon juice, cook till the cucumber is tender.
  5. 5
    In a small pan mix the flour and milk together, to make a paste. Strain the cooking liquid from the chicken onto the flour/milk mix and cook till thickened. If the mix is too thick, add a little milk.
  6. 6
    Add this to the chicken.
  7. 7
    Stir to combine the chicken and vegetables with the thickened stock and cook on low heat for 5 minutes.
  8. 8
    Season with the salt and pepper to taste.
  9. 9
    Serve with fried rice.

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