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Murghi roti with nectarines and extra coconut

Category: Main course

Preparation time:
25 minutes
Cooking time:
45 minutes
Difficulty:
middle

What you'll need and how to make this dish

Ingredients

  • 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
  • 1 coconut
  • 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

Method

  • 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.