Ingredients for Rijsttafel
- Roasting Chickens
- 2 tablespoons vegetable oil
- Madras Curry Powder
- 1 large onion, chopped
- Fresh Ginger
- Garlic Cloves
- Green Peppers
- Red Pepper
- 1 teaspoon ground turmeric
- Chicken Stock
- 1/2 cucumber, peeled and diced
- 2 tablespoons lemon juice
- 2 tablespoons all-purpose flour
- 1/2 cup milk
- 1/4 cup currants
- Salt & Pepper
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How to Make Rijsttafel
- Heat 2 tablespoons of vegetable oil in a large pan over medium-high heat. Add 2 tablespoons of curry powder and stir for 30 seconds until fragrant.
- Add the chicken and cook, stirring occasionally, until browned on all sides (about 5-7 minutes).
- Add the chopped onion, minced garlic, bell pepper, grated ginger, and turmeric. Stir to combine.
- Fry for 2 minutes, stirring frequently, until the vegetables begin to soften.
- Add the chicken livers and hearts, currants, and chicken stock. Bring to a simmer, then cover and cook for 10-15 minutes, or until the chicken and livers are cooked through and tender.
- Stir in the diced cucumber and lemon juice. Cook for another 2-3 minutes, until the cucumber is tender-crisp.
- In a small bowl, whisk together the flour and milk until smooth to create a slurry.
- Carefully pour about 1/2 cup of the cooking liquid from the pan into the flour/milk mixture, whisking constantly.
- Return the thickened mixture to the pan with the chicken and vegetables.
- Stir to combine everything. Simmer on low heat for 5 minutes to allow the flavors to meld.
- Season with salt and pepper to taste.
- Serve hot over fried rice.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
36g
Fat
73g
Carbs
6g
