• Ingredients:

1 clove garlic, crushed;

5cm piece (40g) fresh ginger, chopped;

2 small fresh red chillies, chopped;

1/4 cup (35g) cashews;

1/4 cup (40g) blanched almonds;

20g ghee; 8 chicken thigh cutlets;

8 green shallots, chopped;

1 tablespoon packaged ground almonds;

5 cloves;

1 cinnamon stick;

1 cup (250ml) plain yogurt;

COCONUT RICE:

1 and 1/2 cups (300g) long-grain rice;

1 cup (250ml) coconut cream;

1 cup (250ml) water;

(Recipes are available at Henlong Market, please ask for package.)

• Instruction:

1. Blend or process garlic, ginger, chillies, cashews and blanched almonds until finely chopped.

2. Heat ghee in pan, add chicken and shallots, cook 3 minutes, add ginger mixture, ground almonds, cloves and Cinnamon, cook, covered, 10 minutes, stirring occasionally.

3. Add yogurt, cook, uncovered, to minutes or until chicken is tender, discard cinnamon and cloves. Stir in coconut rice.

4. Coconut Rice: Rinse rice in strainer under cold water until water is clear. Combine rice, coconut cream and water in heavy-based pan, simmer gently for 15 minutes, covered with a tight-fitting lid. Remove from heat, stand, covered, on a damp tea-towel to minutes. It is important not to remove lid during cooking and steaming. Fluff rice with a fork.

Serves 4.

– Recipe best made just before serving;

– Freeze: Not suitable;

– Microwave: Not suitable;

(source: Easy Malaysian Style Cookery, 1-86396-019-8)