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Smoked Chicken Kedgeree

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. Let’s prep To serve 4 soft boiled eggs peeled and cut in half [optional] 1 lemons cut into wedges 2 spring onions finely sliced Let’s cook 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. Let’s serve Portion the kedgeree into bowls and serve with a soft boiled egg and extra lemon wedges.

Let’s prep

  • 100g ghee / clarified butter / vege oil
  • 2 spring onions finely sliced
  • 2 garlic cloves finely chopped
  • 1 red chilli seeds removed, finely chopped [optional]
  • 2 tbsp curry powder2 cm piece fresh ginger peeled + grated
  • 170gm long grain rice
  • 750ml water [or chicken stock]
  • 2 300g packs Santa Rosa smoked chicken
  • 1 cup Italian parsley leaves roughly chopped
  • 1 lemon squeezed

Let’s cook

  1. In a large fry pan over medium heat cook the spring onions, garlic and chill in the ghee for 5 mins stirring until tender.
  2. Add the curry powder and ginger for 30 seconds then toss in the rice stirring it through to coat.
  3. 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.
  4. Remove from heat and add the lemon juice and sprinkle all over with parsley.
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