June: Turmeric Chicken and Rice
Serves 4
Estimated time for preparation and cooking: 1 hour
This was created by a Kurdish young man who attends our Croydon Advice and Support Hub. He enjoys cooking for himself, but more so for others - even if he sometimes finds it stressful!
Ingredients
1 carrot
1 medium sized onion
1 cucumber
1 iceberg lettuce
2 tomatoes
3 large cloves of garlic
1.5 pounds of chicken breast pieces
Sunflower oil
Salt
Pomegranate molasses
1.5 cups of basmati rice
4 small garlic naans
1 can of butter beans
1 can of chopped tomatoes (or more fresh tomatoes)
1 tsp of black ground pepper
2 tbsp of turmeric
Coriander
Recipe
1) Preparing your ingredients
a) Peel the carrots and cut into strips before cutting again into small pieces.
b) Chop the onions into small pieces.
c) Chop the lettuce.
d) Cut your desired amount of cucumber and tomatoes for the salad into quarter pieces.
e) Mince or chop the garlic into small pieces – use as many cloves as you like (most likely 4 cloves for four people).
f) Cut the chicken breast pieces into small cubes and store the chicken safely by covering and putting in the fridge.
g) Separate these all into separate bowls.
2. Preparing salad
a) Mix the cucumbers, tomatoes, carrots and lettuce into a bowl.
b) Add salt and pomegranate molasses and mix well.
c) Cover and store in the fridge, to be served with the rice and chicken later.
3) Preparing the basmati rice
a) Soak the rice in a bowl of water for 10 minutes and then drain.
b) Boil a pot of water on a medium heat and once bubbles show, add your rice. Use 1.5 cups of water for every 1 cup of rice.
c) Mix a little sunflower oil and salt with the rice, and then cover for 15 minutes.
4) Cooking the chicken (whilst rice is boiling)
a) Heat a pot of sunflower oil and once sizzling, add onions.
b) Once the onions are slightly brown, add chicken pieces.
c) Add a teaspoon of ground pepper and chilli flakes (or fresh red chilli). Add a pinch of salt and a tablespoon of turmeric. Add garlic as well.
d) After 10 minutes, add half a can of peeled tomatoes (or chopped fresh tomatoes) and butter beans. Leave on low heat to cook. Give it a good mix occasionally.
5) Serve up!
a) Drain water from the rice and add rice to a bowl before topping it with a mix of your chicken, butter beans and tomatoes.
b) Garnish with coriander.
c) Serve your salad on the side.