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Crispy rice baskets filled with chicken curry and served with cucumber raita

Crispy rice baskets filled with chicken curry and served with cucumber raita

Serve these rice baskets as part of a buffet spread.

  • Serves: 8
  • Difficulty: easy
  • Prep time:
  • Cooking time:
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Ingredients

    • 6 eggs
    • 120 ml (8 tbsp) cake flour
    • 12 cups cooked Spekko Long Grain Parboiled Rice
    • 45 ml (3 tbsp) vegetable oil
    • 3 brown onion, finely chopped
    • 1,5 kg chicken thigh fillets, trimmed, cut into 2cm cubes
    • 90 ml (6 tbsp) green curry paste
    • 750 ml coconut milk
    • 60 ml (4 tbsp) lime juice
    • 250 ml (1 cup) basil leaves
    • finely shredded lime wedges to serve

     

    Cucumber raita

    • 1 litre plain yogurt
    • 60 ml (4 tbsp) honey
    • 250 ml (1 cup) peeled grated & seeded cucumber, drained
    • 125 ml (1/2 cup) chopped fresh coriander
    • 1/2 tsp ground cumin

Method

    1. Preheat oven to 180°C. Grease and line the bases of 24 x 3/4-cup capacity pie pans. Or 2 x large 12 cup muffin trays.
    2. Combine egg and flour in a large bowl. Add rice. Stir until well combined. Place 1/2 cup of rice mixture into each pan. Using wet hands, press evenly over base and sides of each pan. Bake for 10 to 15 minutes or until light golden and firm to the touch. Remove from pans while warm.
    3. Heat oil in a frying pan over medium heat. Add onion. Cook, stirring, for 3 to 4 minutes or until tender. Add chicken. Cook for 4 to 5 minutes or until browned. Stir in curry paste. Cook for 2 minutes.
    4. Add coconut milk to chicken mixture. Cook over medium heat, stirring, until mixture comes to the boil. Reduce heat to medium-low. Simmer for 10 minutes or until mixture thickens. Remove from heat. Stir through lime juice and basil.
    5. To make the raita, place all ingredients in a bowl. It may be easier to warm the honey, as it is easier to blend with the other ingredients. Make sure the cucumber is drained well, otherwise your raita will be too watery. Mix well, and add to serving bowl.
    6. Spoon warm chicken curry into rice cases. Serve with lime and cucumber raita. Sprinkle cumin over the top.

    From the Spekko kitchen

    • Spekko Saman White Rice works well in this recipe.
    • The recipe makes provision for 2 rice cases per person.