A delicious Italian-South Indian fusion.
MADRAS CURRY CHICKEN RISOTTO
Ingredients
300 grams boneless chicken breast, cut into small pieces
2 tbsps Madras curry powder
¾ cup Arborio rice
2 tbsps coconut oil
8-10 curry leaves
1 small onion, finely chopped
1½ tbsps finely chopped garlic
Salt to taste
4 cups vegetable stock
½ cup coconut milk
¼ cup coconut cream
Fried curry leaves for garnish
Fried papadams to serve
Method
1. Heat oil in a non-stick pan, add curry leaves and let them splutter. Add onion, sauté well and cook till translucent.
2. Add garlic, mix well and cook for a minute. Add chicken and sauté well. Cook for 3-4 minutes.
3. Add curry powder, mix well and add salt, mix well. Add rice and sauté well.
4. Add 2 cups of vegetable stock and mix well. Cover and cook till moisture is absorbed.
5. Take the lid off, mix well and add remaining stock, mix to combine. Cover and cook again till the moisture is absorbed.
6. Add coconut milk and mix well. Add coconut cream, mix well to combine and cook for 1-2 minutes. Take it off the heat.
7. Transfer to a serving plate, garnish with fried curry leaves and serve hot with fried papadams.
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