We received several curry chicken recipes. The Scott’s have perfected this version. Really, they should think about changing professions … Masterchefs!
2 tbsp oil
1/2 kg chicken breast, chunked
6 potatoes, quartered
1/2 sweet potato, cubed into 3 cm pieces
2 carrots, chopped
1 onion, sliced
250 gm pumpkin, diced
270 ml can coconut cream
400 gm can malaysian curry sauce
1 cup filtered water
11/2 cups basmati rice
3 cups water, boiling
- In large inner pot, heat oil and add chicken and brown.
- Remove and rest.
- Add onion to pot and cook until translucent.
- Add remaining vegetables to pot.
- Return chicken to pot, layering above vegetables.
- In mixing bowl blend coconut cream, curry sauce and water. Stir the mix well.
- Add mix to pot, stir through well and bring pot to boil.
Simmer for 15 minutes.
The Rice:
- Place 1 1/2 cups rice and 3 cups boiling water in small inner pot. Gently stir.
Place small inner pot into large inner pot, lid on during final 5 minute simmer time.
- Transfer pots to Ecopot, with lid on.
- Cooking time 3 hours.
HINT … Serve with freshly made pappadums.
