Chicken and Pumpkin Stew Recipe

1 kg chicken pieces

1/2 cup short grain rice

500 g pumpkin, cubed

2 tablespoons cooking oil

4 cloves garlic, crushed

3 tablespoons lemon grass, chopped finely (white part only)

2 teaspoons fresh turmeric, grated

2 tablespoons fresh galangal, grated

6 kaffir lime leaves, shredded finely

6 scallions, chopped

4 cups chicken stock

1 small green pawpaw, peeled and chopped

125 g snake beans, cut into short lengths

Method :

Preheat the oven to moderate 180^oC. Use a baking tray to spread out the rice, then roast it for 15 minutes in the preheated oven for 15 minutes or until golden. Remove the rice from the oven and allow to cool slightly. Process with a food processor until finely ground. Heat a wok with the cooking oil, 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 scallions 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