A quick and easy chicken dish by Justine Schofield from Everyday Gourmet
- 30 minutes
- 4 servings
- 3 eggs
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 1 green capsicum, deseeded and finely diced
- 1 long red chilli, finely chopped
- 2 centimeters piece of ginger
- ½ bunch coriander, roots and stalks finely chopped and leaves reserved for garnish
- 1 tablespoon curry powder
- 1 teaspoon cumin powder
- 400 millilitres chicken stock
- 400 grams chicken breast, diced into 3 cm strips
- 4 kale leaves, shredded
- 4 cups of cooked brown rice
- 20 grams butter
- ½ punnet of cherry tomatoes cut in half
- Juice of ½ a lemon
- 150 grams yoghurt
- Bring a medium pot of water to a boil. Cook the eggs for 6 minutes. Cool under cold water and peel.
- Heat oil to a medium heat in a sauté pan and add the onion, capsicum, chilli, ginger and coriander roots
- and stalks. Add a pinch of salt and cook for 5-8 minutes or until very soft. Now add the spices and cook
- for 30 seconds or until fragrant.
- Deglaze the pan with the chicken stock and bring to boil. Now turn the heat down to a gentle simmer and
- add the chicken pieces to the stock in one single layer. Season with salt and place a lid on top. Poach for
- 4 minutes then add the kale on top and cook for a further 2 minutes.
- Add cooked brown rice and butter and gently fold through the chicken to coat the rice in all the flavours
- from the pan. Remove the pan from the heat and add the lemon juice and scatter over the tomatoes.
- Cut the peeled eggs into quarters and place around the kedgeree pan and scatter over the reserved coriander leaves. Serve with a few dollops of yoghurt.
Share it with your friends.