Thai Rice

By rosygirl

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Italian Salmon Balls and Pasta

chicken, mango and chilli salad

Ingredients

3 cups rice
~ 100 g butter
~ 2 tsp crushed garlic
~ 2 tsp crushed green chillies
1 & 1/2 - 2 coloured peppers, diced
2-3 carrots, grated
2 bunches spring onions, sliced thin
1 fillet chicken, diced small
1/2 a cabbage, grated
1 small tin sweetcorn
1 1/2 - 2 tsp salt
6-8 tbsp soya sauce
3 tbsp Island chilli sauce
2 tbsp Island garlic sauce
a handful of uncooked spaghetti, broken into small pieces (optional)
Green Chutney:
1/3 tsp garlic
handful of green dhana
~ 1/2 tsp green chilli
1/4 tub yogurt
2-3 tbsp single cream or milk
a pinch of salt
1/2 tsp jeeru powder

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Boil the rice in salted water till half cooked. Cook the chicken pieces with a little salt plus one teaspoon each of green chilli and garlic until tender/ almost done.

Step 2

Melt the butter in a large pot. Add the garlic, spring onions, peppers, carrots, cooked chicken and all the spices and sauces. Allow to cook on a high temperature for about 5 minutes. Add the cabbage and sweetcorn and cook for a few more minutes.

Step 3

Lower the temperature and add the rice a bit at a time, mixing well. Add extra soya sauce if necessary, a bit of butter if desired plus about 1/2 a cup of water and allow to steam for about 1/2 an hour with lid closed at a low temperature. Mix in between.

Step 4

To make the chutney, grind the garlic, green dhana, green chilli and a bit of yogurt till fine/smooth. Add the remaining ingredients and mix.

Step 5

If serving with the spaghetti decor: Fry the uncooked spaghetti in very hot deep oil for a few seconds till browned. Crush slightly and sprinkle over the rice.

The chutney and the spaghetti decor are optional. They make nice additions if you are serving the dish to guests, otherwise can be omitted to save time!