Ingredients
For the rice
500 grams chicken (legs, thighs, wings)
salt and pepper to taste
4 tbsp cooking oil
1 cup white onion (diced)
2 tbsp garlic (minced)
½ cup carrots (diced)
½ cup potatoes (diced)
2 tbsp curry powder
2 cups Harvester’s Thai Jasmine rice
2-2½ cups chicken broth/stock (or water)
1 cup coconut milk
2-3 tbsp patis (fish sauce)
½ cup green peas
For the garnish
2 hard boiled eggs (sliced)
1 tbsp raisins (optional)
2 tbsp scallions (sliced thin, optional)
½ cup red bell pepper (sliced)
Procedure
Season chicken with salt and pepper. Heat oil in a sauce pan to medium high heat and brown chicken on all sides. Add onions, garlic, carrots, potatoes, curry powder and sauté for 5 minutes.
Add Harvester’s Thai Jasmine rice, chicken broth and coconut milk then season with patis. Taste coconut chicken broth add more patis if needed. Boil then slowly simmer covered for 30-45 minutes or until rice is cooked. Add green peas and red bell pepper and cook for 2 more minutes. Garnish with hard boiled eggs, raisins and scallions.
