I wanted to follow the original receipe and make curry rice with smoked salmon, but I was very sure my husband would not even touch the dish. So I replaced the smoked salmon with smoked chicken instead. I expected the flavor to be richer because of the yummy yellow color. But for a 20-minute quick dinner, this is good!
INGREDIENTS
2 tbsp vegetable oil
2 medium leeks, cut into rings
1 tbsp curry powder
750ml chicken stock
180g smoked chicken, cut into small cubes
handful of parsley, roughly chopped
2 hard boiled eggs, quartered
METHOD
1. Heat the oil in a pan and fry the leeks over medum heat for about 5 minutes. Add curry powder and fry until fragrant. Add the rice and fry for another 5 minutes. Add the stock and bring to the boil, then lower the heat to simmer with a lid on for about 15 minutes. If the rice is still a bit hard after the liquid has been absorbed, add a bit more stock.
2. Add the smoked chicken and parsley, and heat through. Serve with eggs and some chopped parsley.
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