Chicken Risotto Indonesian Style
Serves 4 - 6
Mix juice with garlic and curry with juice and water, put the chicken in there and let marinate for a few hours (or overnight).
Put the marinade as it is into a preheated 180 C oven for an hour, then remove and let cool.
Chop the cauliflower into small, rice-like pieces (be very careful if using a food processor). Grate the carrots and parsnip, chop capsicum and celery, add drained peas and mix it all together.
Remove skin from chicken and cut the meat into small pieces, add to the mix. Wet it ¼ cup of the marinade (discard the rest). Add most of the coconut (save 1 Tbsp) and mix thoroughly. Use salt, pepper and more curry to spice to your taste.
Smooth the top and garnish it with the remaining coconut.
Bake at 180 C for 15 minutes, serve immediately.