Madras Curry Chicken Risotto

Ingredients list for Madras Curry Chicken Risotto

• 300 grams Boneless chicken breasts cut into small cubes
• 2 tablespoons Madras curry powder
• 3/4 cup Arborio rice
• 2 tablespoons Coconut oil
• 8-10 Curry leaves
• 1 Small onion finely chopped
• 1 1/2 tablespoons Garlic finely chopped
• to taste Salt
• 4 cups Vegetable stock
• 1/2 cup Coconut milk
• 1/4 cup Coconut cream
• to garnish Curry leaves fried
• to serve Pappadums fried

Method

1. Heat oil in a non-stick pan, add curry leaves, onion and garlic, mix and sauté till onion turns translucent.
2. Add chicken, mix and sauté for 3-4 minutes. Add curry powder and salt and mix well.
3. Add rice and mix well. Add 2 cups of vegetable stock, mix well, cover and cook till lthe moisture is absorbed.
4. Take the lid off, mix well and add remaining stock, mix well, cover and cook again till the moisture is absorbed.
5. Add coconut milk and mix well. Add coconut cream, mix well and cook for 1-2 minutes. Take it off the heat.
6. Transfer into a serving plate, garnish with fried curry leaves and serve hot with fried papadams.