Chicken and Pumpkin Stew Recipe

Ingredients:

1/2 cup Short grain rice

2 tablespoons Cooking oil

1 kg Chicken pieces

3 cloves Crushed garlic

3 tablespoons Finely chopped lemon grass

2 teaspoons Grated fresh turmeric

2 tablespoons Grated fresh galangal

6 Kaffir lime leaves, finely shredded

6 Spring onions, chopped

4 cups Chicken stock

500g Pumpkin, cubed

1 small Green pawpaw, peeled and chopped

125g Snake beans, cut into short lengths

Method:

Preheat the oven to moderate 180^oC. Spread the rice on a baking tray and roast it for 15 minutes or until it is golden Remove the rice from the oven and allow it to cool slightly before processing it in a food processor until finely ground. Heat the cooking oil in a large pan; add the chicken pieces in batches and cook for 5 minutes, or until golden brown. Drain on paper towels. Add the garlic, lemon grass, turmeric, galangal, lime leaves and spring onion to the pan. Cook over medium heat for 3 minutes or until the spring onion is golden. Return the chicken to the pan. Then add the stock, cover and simmer for 20 minutes. Add the pumpkin and pawpaw, and simmer, covered, for 10 minutes. Add the beans and simmer, covered, for further 10 minutes, or until the chicken is tender. Stir in the ground rice, bring to the boil, reduce heat and simmer uncovered for another 5 minutes or until the mixture thickens slightly. Serve.

Note: Green pawpaw is available at Asian grocery stores. If it is not available, green mango can be substituted.