½ bunch coriander, roots and stalks finely chopped and leaves reserved for garnish
1 tbs AYAM™ Curry Powder
1 tsp cumin powder
400ml chicken stock
400g chicken breast, diced into 3 cm strips
4 kale leaves, shredded
4 cups of cooked brown rice
20g butter
½ punnet of cherry tomatoes cut in half
Juice of ½ a lemon
150 g yoghurt
Method
Bring a medium pot of water to a boil. Cook the eggs for 6 minutes. Cool under cold water and peel.
Heat oil to a medium heat in a sauté pan and add the onion, capsicum, chilli, ginger and coriander roots and stalks. Add a pinch of salt and cook for 5-8 minutes or until very soft. Now add the spices and cook for 30 seconds or until fragrant.
Deglaze the pan with the chicken stock and bring to boil. Now turn the heat down to a gentle simmer and add the chicken pieces to the stock in one single layer. Season with salt and place a lid on top. Poach for 4 minutes then add the kale on top and cook for a further 2 minutes.
Add cooked brown rice and butter and gently fold through the chicken to coat the rice in all the flavours from the pan. Remove the pan from the heat and add the lemon juice and scatter over the tomatoes.
Cut the peeled eggs into quarters and place around the kedgeree pan and scatter over the reserved coriander leaves. Serve with a few dollops of yoghurt.
Serves 4 | 
Prep 10 min | 
Cook 20 min
