Ingredients:
1kg meat (chicken, beef or mutton [or a mix])
1 tbsp poppy seeds
1 garlic clove
150g shallots, sliced
5cm length of ginger
2 chillies
10 cashew nuts
10 almonds
1 tsp curry powder
2 tsp sea salt
1/2 coconut, freshly grated
4 tbsp ghee
5 cloves
5cm length of cinnamon stick
500g long-grain rice
Method:
Cut the meat into serving-sized pieces (joint the chicken if using a whole one). Grind together the garlic, ginger, chillies, poppy seeds, cashew nuts and almonds in a mortar or blender and process until smooth.
Heat the ghee in a wok or pan. Add the cloves, cinnamon and shallots and fry for 1 minute then stir in the meat pieces along with half the salt, the ground mixture and the curry powder. Stir to combine, cover the pan and cook for 10 minutes.
Extract 500ml coconut milk from the coconut flesh (see the coconut milk recipe for how to make it). Season with the salt and place in a pan. Wash the rice thoroughly, drain and add to the coconut milk. Bring to a simmer, cover and cook until the rice has absorbed all the coconut milk.
Form a well in the centre of the rice mixture, add the meat mix then cover and cook over very low heat for about 10 minutes, or until the rice is tender. Serve hot.
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