Garnishing: 1 tbsp. fried onions 2 tbsp. toasted flaked almonds 1 tsp. ground coriander a pinch of nutmeg ¼ tsp. ground cinnamon ¼ tsp. turmeric 6 fl oz natural yogurt 1 tsp. sugar 3 tbsp. raisins or sultanas salt and black pepper
Method: 1. Boil the rice in 3 pts water with a little salt for 8 minutes, stirring once and keeping the water at a rolling boil. 2. Drain and reserve. Meanwhile, thinly slice the chicken breast. 3. In a large saucepan or casserole with a tight fitting lid heat the oil and fry the onion, ginger and garlic for 2 minutes, stirring constantly. 4. Add the chicken, raise the heat and stir fry for 3 minutes. 5. Add all the ground spices and stir again for a few seconds. 6. Add the yogurt and stir for one minute, then add the sugar and raisins or sultanas and stir again. Check seasoning. 7. Put the rice on top then cover the saucepan with foil or a damp tea towel and put the lid on tightly. 8. Reduce the heat to low and cook undisturbed for 10 minutes. 9. Remove from heat and rest, still covered, for 5 minutes. 10. Uncover, sprinkle with the garnishes and serve.
Born 25th December 1981 in Melbourne, Australia, Chris (also known as CJ) graduated from Monash University in 2003 after completing Bachelor degrees in Commerce and Business Systems. He went on to co-own a Computer Troubleshooters franchise which also introduced him to the opportunities of writing for the News Corp, mX newspaper and Metro News in Australia. He continues in that jounalistic capcity today. He sold the business in late 2005 allowing him to pursue other opportunities both around Australia and abroad. At last check he was involved in global enterprises covering bereavement and business broking, writng a couple of books, becoming an art ditributor and developing an education platform for the new millenium. Chris can always be found having a good time on the dance floor and at any good restaraunt around town usually with a wine in his hand. He currently has no permanent residence but still calls Australia home.