- It’s a fast and nutritious dish suitable health recovery.
- Though it implies Indian origins, this Dutch traditional plate is widely spread in rural areas.
- This dish can be simply prepared vegetarian.
- ⅓ Cup AbuKass rice
- 6 cups chicken broth or water
- 1 chicken breast (boneless), chopped
- 2 carrots, sliced into 2 inches sticks
- 1 bay leaf
- 1 onion, thinly sliced
- 1½ tablespoon curry powder
- 3 tablespoons finely chopped fresh mint and dill
- 1 lemon, cut into wedges
- Salt & pepper as desired
- Puree mixture with blender until smooth (You can exclude chicken chops), stir again gently and bring to a simmer. Toss dill and mints.
- Meanwhile, heat oil in saucepan and add the onion, cook until soft. Add curry powder and stir for 1 minute. Cover and simmer until the mixture become consistent or for 20 minutes.
- In a large pot combine chicken, rice, carrots, bay leaf and salt. Add broth or water and bring to boil; then reduce heat to low, cover and cook until chicken is well done.
Serve with lemon wedges for extra sour flavor, garnish with chopped herbs.