Shopping List
Here's the list of what you need, and if you click the link on the right, the nice people at Tesco will deliver it for you!
- 2 teaspoons garlic salt
- 2 teaspoons of paprika
- 4 chicken pieces (breast fillets, drumsticks, thighs)
- 8 large prawns
- 2 tablespoons of peanut or vegetable oil
- 2 medium onons, chopped
- 2-3 cloves of garlic, minced
- 2 tablespoons tomato puree
- 1 tin chopped tomatoes
- 1 teaspoon ground turmeric
- ½ teaspoon nutmeg
- 1 teaspoon ground cinnamon
- ½ teaspoon chopped dried chillies
- Whatever left-over vegetables you need to use up! As long as they're cut into small pieces, it doesn't really matter too much
what you use - sliced carrots, green beans, small pieces of broccoli or cauliflower, peas, okra...
- 400ml chicken stock
- 8oz long grain rice
- 2 tablespoons butter
- 2 tablespoons chopped fresh parsley
- 4 large lettuce leaves
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What To Do
 Mix together the garlic salt and paprika. Rub this into the chicken pieces and prawns.
Cover and leave in the refrigerator for 2-4 hours.
In a large frying pan - a wok is better - heat the oil, and fry the prawns until
cooked. Set aside.
In the same oil, fry the onions and garlic. Add the chicken pieces and fry until browned.
Stir in the tomato puree, chopped tomatoes, turmeric, nutmeg, cinnamon and dried chillies,
vegetables, rice and stock.
Turn down the heat, cover and simmer slowly, stirring regularly.
Add more stock (or white wine) if needed to prevent the
rice from sticking or the dish from becoming too dry.
When the rice and chicken are cooked, transfer to four individual bowls.
Place a knob of butter and two of the prepared prawns on top of each bowl.
Garnish with chopped parsley.
Somewhat unexpectedly, it is traditional (although obviously it's
up to you) to then cover each bowl with a large lettuce leaf before serving.
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