Smoked Chicken Kedgeree
Santa Rosa suggests
Kedgeree is a delicious savoury rice dish usually served for breakfast. Originating in India the British colonials bought it back to the UK where it became very fashionable. We have replaced the traditional flaked fish in this dish with smoked chicken.
|2||Spring onions, finely sliced|
|2 cloves||Garlic, finely chopped|
|1||Red chilli, seeds removed, finely chopped (optional)|
|2 Tbsp||Curry powder|
|2 cm||Fresh ginger, peeled and grated|
|170 g||Long grain rice|
|750 ml||Cold water, or chicken stock|
|600 g||Santa Rosa Shredded Chicken|
|1 cup||Fresh italian parsley, roughly chopped|
- In a large fry pan over medium heat cook the spring onions, garlic and chill in the ghee for 5 mins stirring until tender. Add the curry powder and ginger for 30 seconds then toss in the rice stirring it through to coat. Add the water and smoked chicken and cover the fry pan allowing it to simmer for 12 mins or until the rice is tender to taste.
- Remove from heat and add the lemon juice and sprinkle all over with parsley.
Portion the kedgeree into bowls and serve with a soft boiled egg and extra lemon wedges.