Chicken and Rice

Chicken Rice is a popular main course in Malaysia. Streets are lined with restarants selling their own versions of chicken rice. Along with chicken these restaurants also serve roasted/boiled/curry/fried versions of other meat like beek, pork and fish.

(Although such restarants have much to offer, sadly there is close to nothing available for vegetarians.)

Traditionally groups order rice or noodles with choice of meat meat cooked as per specification, along with different sauces and bowls of bean sprouts. teh food is then shared from the large platters they come in.

After trying the numerous versions of chicken rice, I made my own version.

Recipes:

Rice:
Ingredients:
Rice -1 cup (Rice must be thoroughly washed to remove starch)
Water - 2 cups ( This may vary depending on the properties of the rice, like its age, type etc.)
Peas - about half cup
Cumin Seeds - Small Pinch
Salt - Small Pinch

Preparation
Dry roast the cumin seeds till aromatic. Add the rice and water giving a quick stir. Add the peas and cook on high flame.

I used a microwave to prepare the rice, which takes approximately 14 minutes. If you are using a pressure cooker it will take two whistles.

Chicken:

Ingredients:
Chicken pieces thoroughly washed - Half Kilo
Red Onion (small) - 3
Tomatoes - 1
Green Chilies or dried red chilies - As per requirement
Ginger - 1/2 inch
Garlic - 4 cloves
Cloves - 5
Cinnamon -1 small stick
Red Chili Powder - As per requirement
Turmeric Powder - Small pinch
Pepper (ground)- 1/2 tsp
Parsley - As garnish
Oil

Heat the oil in a thick bottom pan add the ginger and garlic and cook till aromatic, add the sliced onions and the chilies, cook till the onions have just started to brown. Then add the tomatoes and give a quick stir.

Once the tomatoes begin to grow limp add the chicken along with red chili powder and turmeric powder. Cook over slow flame stirring occasionally to avoid the food from burning.

Add a dash of pepper and stir. Now cover the pan and cook for 10 minutes with occasional stirring.
Depending on the thickness of gravy add some water and cook over medium flame till chicken is tender. Just before taking the chicken off the stove add a dash of parsley as garnish.

Serve the chicken and rice with a simple red onion and green chili salad spiked with a dash of lemon.