The Crazy Kitchen: Chicken Kedgeree

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Wednesday, 9 January 2013

Chicken Kedgeree

I know that traditionally Kedgeree is made with fish, but we're not all great lovers of fish so I've used chicken - maybe I can no longer call it Kedgeree, possibly it should be called a Biryani or a risotto, who knows. I wanted to put boiled eggs on the top though (as I over bought on the eggs and now have 42 in the fridge!) so I'm calling it Kedgeree!

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Chicken Kedgeree - serves 4

1 tbsp Olive Oil
1 onion, chopped
1 garlic clove, crushed
1 tbsp Curry powder
320g Brown Basmati rice
1 litre of water (or stock)
200g cooked chicken breast strips (I used frozen ready cooked)
100g frozen peas
100g frozen sweetcorn
125g Asparagus tips, sliced
1 tsp coriander paste (or handful of chopped fresh coriander)
2 boiled eggs, quartered

  • Heat the oil in a large pan
  • Add the onion and garlic and cook for approx 5 minutes to soften, without browning
  • Stir in the curry powder and rice and then add the water, stir well
  • Bring to the boil, turn the heat down, place the lid on and simmer gently for 20 minutes, until most of the liquid has been absorbed
  • Stir in the chicken, peas, sweetcorn, asparagus and coriander and cook for a further 5 - 10 minutes with the lid on (you may need to add additional water if the rice starts sticking)
  • Serve with the boiled egg quarters


1 comment:

  1. I never thought of doing a chicken kedgeree before! Sometimes we are just not in the mood for curried fish and that's fair enough ha.

    I have made kedgeree before with a mix of basmati and risotto rice and it worked perfectly.

    Kedgeree is just such an easily adaptable dish! Anyway this is a great take on it and one to book mark.

    Happy new year and take care!

    ReplyDelete

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