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Murghi roti with nectarines and extra coconut
What you'll need and how to make this dish
225 g (8 oz) uncooked basmati rice.
200 ml coconut milk
175 g (6 oz) cooked chicken pieces - remove any bones
* Steamed chicken works well - Follow the Chinese style steamed chicken using a quartered onion and a handful of fresh herbs instead of the Chinese ingredients
2 tablespoons ghee or vegetable oil
5 fat garlic cloves
peeled and crushed
5 cm (2") ginger
peeled and roughly grated
150 g (5 oz) onions
peeled and finely chopped
flesh removed and roughly grated
* see Preparing a coconut
4 hot chilli peppers (red or green)
finely chopped - de-seeded if desired
1 tablespoon lime juice
Quickly wash and drain the rice but don't rinse it as you normally would
this dish is best with rice of a starchy consistency.
Cook in boiling water for 7 to 11 minutes.
Rinse the cooked rice in cold water until it is cold. Drain well.
Add the rice to a food processor with a metal blade together with 200 ml of coconut milk and blend to a thick creamy purée. Remember
the inside is not going to change much whilst being cooked and will remain at roughly the same consistency as it was when first mixed.
Heat the ghee in a frying pan or wok and stir-fry all of the spices for half a minute
then add the ginger and garlic and allow them to cook for a minute or so.
Add the onion and reduce the heat a little and let them cook until translucent; about 5 minutes.
Add the chicken
coconut and chilli to the onions
mix well and remove from the heat.
In a large bowl
mix everything together.
Lightly oil a large non-stick oven proof frying pan put on a medium heat.
Preheat the grill.
Add the mixture from the bowl to the frying pan and pat down so it is flat
Ensure the mixture is evenly distributed and cook gently for about 10 minutes or until the rice cake has properly solidified.
If it catches on the bottom of the pan
use a pallet knife to turn areas of the mixture over
the more crunchy bits there are
the nicer it will taste.
After 10 minutes or so
finish the rice cake off under a hot grill to it's nicely toasted.
Sprinkle with lime juice and serve immediately.