Prep Time 45 minutes
Cook Time 30 minutes
Keyword Medium
Servings 6
Calories 1698 kcal

Ingredients
  

  • 3 cups Basmati rice
  • ½ tsp Ground clove
  • 1 ¼ tbsp Tumeric powder 1 tsp for rice, 1 tbsp for pilau
  • 500 g Chicken drumettes skin removed
  • 400 g Chicken breast diced
  • 5 small White potatoes peeled and halved
  • 3 Eggs
  • Olive oil
  • 600 g Mixed sausages recommend gourmet pork, chorizo, canned cocktail franks
  • 250 g Cured meat whole recommend spec, bacon
  • 1 small Onion sliced
  • 2 Garlic cloves crushed
  • ½ bunch Coriander finely chop bottom half of stem, keep remaining aside to garnish
  • 3 Curry leaves chopped
  • ¼ Spring onion sliced
  • 1 tbsp Curry powder

Instructions
 

  • Wash rice under cold running water then drain and transfer to a rice cooker. Add enough water as per package direction, generally 3 cups basmati rice to 4 cups water for a rice cooker.  Stir in ½ tsp ground clove and ½ tsp ground turmeric. Cover and turn on the rice cooker to cook.
  • Meanwhile, prepare chicken drumettes and breast then transfer to a bowl, season with salt and pepper to taste, and keep aside. Prepare all other ingredients.
  • Place the potatoes in a microwave-safe container, cover with boiling water slightly above the top of the potatoes and cook on high in the microwave for approximately 5 minutes to soften. Check to ensure slightly soft but not overcooked, drain, and set aside.
  • Meanwhile, bring 3 eggs to boil by placing them in a separate small saucepan uncovered and half fill with cold water. Place over high heat to bring to a rolling boil then turn off heat, cover, and let sit for approximately 12 minutes. Strain and allow to run under cold running water to cool down. Peel then halve the eggs, then set aside.
  • Place a large frypan over medium-high heat and drizzle a little olive oil. Fry sausages until lightly brown and cooked through then transfer to a cutting board, keeping any excess oil in the frypan. Once sausages have cooled slightly, slice into bitesize pieces approx. 1-2cm thick. Leave cocktail franks whole. Set aside.
  • Return to frypan and add additional oil if necessary, fry chicken until lightly browned and cooked through, then transfer to a bowl and set aside. Repeat the process with the cured meat followed by potatoes.
  • Return to frypan and place over medium heat, add additional oil if necessary. Add onions, garlic, coriander stem, and curry leaves until onions have softened. Add remaining spices (1 tbsp curry powder and ½ turmeric powder) stir and allow to simmer until fragrant. Add additional oil as necessary.
  • Stir in the cooked sausages, chicken, cured meat, and half the spring onion until well coated. Remove from heat then stir in cooked rice, and potatoes then transfer to a serving bowl.
  • Garnish with boiled eggs, coriander, and remaining spring onion. Serve alongside a tomato chutney.

Notes

  • Alternatively, rice can be cooked on a stovetop/microwave, consider water levels as per the usual method.

Bon appétit!

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