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Cut chicken breast in thin slices of 1/4”. Lightly coat the chicken strips
with flour. Chop vegetables into bite-size chunks. In a small bowl prepare
the spice blend by combining turmeric, cumin, cayenne, cloves, cinnamon.
Make the chicken stock and set aside. Heat 1 tbsp. of butter in frying pan
and cook chicken slices over medium heat for 2 min. Chicken should only be
cooked. Remove chicken and set aside to cool. Sprinkle salt and pepper for
taste. Add remaining butter in frying pan and stir in spice blend.
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Cook for 1 min. Add onions and peanuts and sauté until onions are
transparent, about 3 min. Start boiling water for rice. Add remaining
vegetables except sprouts and sauté for 1-2 min. stir in chicken stock and
ginger; cover and let simmer for 10 min., stirring occasionally.
Start cooking rice while simmering vegetables, chop up chicken in food
processor after 10 min. add chicken and sprouts to vegetables. Add in
golden raisins or shredded coconut, to taste, server with Thai Chutney. |
