It’s 10.26pm. I finally get to eat it, it is yummy and worth the wait and effort.
I can’t find a recipe that seems to be what I remember so I’m making my own. Desperate times call for desperate measures. I haven’t grocery shopped add Miss Bee has the flu. I’m currently running on 2 hrs sleep plus some naps until morning while I held her.
For those uninitiated it’s a chicken, vegetable, curry and rice soup. In other words a meal in a pot.
Here are the Parmesan twists.
*Put the oven on 200 degrees.
I put around 2 cups of flour into Xena (that’s the name of my kitchen aid mixer). Added mixed herbs, salt to taste, Penang cheese and a dash if paprika to taste.
Mix adding one egg yolk then water until a stiff dough comes together.
Roll flat. Cut into strips, twist. Bake around 10 minutes until golden and crispy.
Now for the soup… Stay tuned I need more coffee first.
1 small onion
1 stick of celery (or lots of last bit ends)
1/2 red capsicum
2 shallots (sweeter milder flavour than 2 onions, but if you didn’t have any 1 large onion would work)
1 crispy Granny Smith apple (or one Pink Lady apple with a toddler bite or out of it slightly shriveled looking)
Start sauteing in a large pot.
Add 2 teaspoons of curry powder, 1 tablespoon of vegetable stock, 4 cups water, 500g chicken mince. (sliced chicken breast or thigh works too), 1/3 cup basmati rice. It isn’t risotto so don’t be tempted to add more unless you double everything else.
I made mine milder due to a toddler but add more curry to taste. Be aware though it seems to get spicier as it cooks.
Simmer at least 45 minutes, if you have time simmer lower for 2 hrs.
Keep an eye on it and stir to prevent it catching on the bottom. Add more water if it’s drying out.
I’m currently dying of exhaustion. I’m praying Miss Bee has a nap so I can too.