150g long-grain or basmati rice, washed and drained
400ml chicken stock
1/2 teaspoon turmeric powder
1 good knob butter
2 cloves garlic, chopped
1 big onion, sliced
1 thin slice root ginger
1 heaping dessertspoon curry powder
2 cloves
1 small cinnamon stick
2 chicken drumsticks
1/2 teaspoon salt
handful chopped fresh coriander
Method
Prep:10min › Cook:40min › Ready in:50min
Cook the rice in a rice
cooker with the chicken stock and turmeric powder. (Cook without
turmeric powder if you prefer white rice.)
Heat the butter in a pot.
Add the garlic, onion, ginger, curry powder, cloves and cinnamon. Fry
until fragrant. Add the salt and chicken drumsticks. Stir well and cover
the pot. Allow the chicken to cook over low heat for 30 minutes.
Serve the rice with the
chicken leg on top and, if available, cucumber achar, chutney or a salad
on the side. Garnish with fresh coriander if desired.
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