Rijsttafel

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 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

Recipe

• 1 heat the oil in a large pan and stir in the curry powder, add the chicken and brown it.
• 2 add the onions, garlic, peppers, ginger and turmeric.fry for 2 minutes.
• 3 add the chicken livers and hearts to the pan with the currants, cover with the stock. cook till the meat is tender.
• 4 add the cucumber and lemon juice, cook till the cucumber is tender.
• 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 add this to the chicken.
• 7 stir to combine the chicken and vegetables with the thickened stock and cook on low heat for 5 minutes.
• 8 season with the salt and pepper to taste.
• 9 serve with fried rice.