AuthorHungry PandaCategoryMeatDifficultyAdvancedDry roast the rice on a medium heat in a pan until light brown before adding the spices and chillies.
Toast for 3 minutes. Stir in the lemon zest and leave to cool. Grind with pestle and mortar (or food
processor) to a curry powder.
This is a good point to add your rice to your rice cooker bowl. Fill with water to the white level 4 line and the press ’WHITE’ or ’LONG GRAIN’ then ’START’.
Add 2 tbsp of oil and onions to a pan on medium heat. Cook until soft and sticky.
Add the garlic and ginger. Cook for another couple of minutes over a high heat, then add the chicken, potatoes, preserved lemons and curry powder. Cook for another four minutes. Stir a lot.
Add the coconut milk and the tinned tomatoes. Simmer for 20 minutes with the lid on, stirring every now and again.
While the curry is simmering, toast the cashews in a frying pan over a medium heat until golden, toss in the spices and toast for 30 seconds more.
Turn off the heat, add the maple syrup and salt. Scoop the nuts on to a plate for serving later.
Pull the chard leaves off the stems, tear the leaves into large bite-sized pieces and finely chop the
stalks. Once the curry has had 20 minutes, add the chard and the stalks, and cook for a final 10 minutes, until the potatoes are cooked through.
Serve the curry with warm bread and rice, and top with crunchy cashews and a good squeeze of lemon.
Ingredients
Directions
Dry roast the rice on a medium heat in a pan until light brown before adding the spices and chillies.
Toast for 3 minutes. Stir in the lemon zest and leave to cool. Grind with pestle and mortar (or food
processor) to a curry powder.
This is a good point to add your rice to your rice cooker bowl. Fill with water to the white level 4 line and the press ’WHITE’ or ’LONG GRAIN’ then ’START’.
Add 2 tbsp of oil and onions to a pan on medium heat. Cook until soft and sticky.
Add the garlic and ginger. Cook for another couple of minutes over a high heat, then add the chicken, potatoes, preserved lemons and curry powder. Cook for another four minutes. Stir a lot.
Add the coconut milk and the tinned tomatoes. Simmer for 20 minutes with the lid on, stirring every now and again.
While the curry is simmering, toast the cashews in a frying pan over a medium heat until golden, toss in the spices and toast for 30 seconds more.
Turn off the heat, add the maple syrup and salt. Scoop the nuts on to a plate for serving later.
Pull the chard leaves off the stems, tear the leaves into large bite-sized pieces and finely chop the
stalks. Once the curry has had 20 minutes, add the chard and the stalks, and cook for a final 10 minutes, until the potatoes are cooked through.
Serve the curry with warm bread and rice, and top with crunchy cashews and a good squeeze of lemon.