chopped coriander and toasted flaked almonds to serve
Left over rice
The next day, enjoy a Coronation chicken rice salad for lunch. Mix the cold rice with mayonnaise and a squeeze of lemon juice and serve with Baby Gem leaves and sliced cucumber.
Soak the rice in warm water, then wash in
cold until the water runs clear. Heat butter
in a saucepan and cook the onions with the
bay leaf and other whole spices for 10 mins.
Sprinkle in the turmeric, then add chicken
and curry paste and cook until aromatic.
Stir the rice into the pan with the raisins,
then pour over the stock. Place a tight-fitting
lid on the pan and bring to a hard boil, then
lower the heat to a minimum and cook the
rice for another 5 mins. Turn off the heat and
leave for 10 mins. Stir well, mixing through
half the coriander. To serve, scatter over the
rest of the coriander and the almonds.