String Hopper Pilaff

This is my Mum’s dinner party dish, and one of my favourites. You can make it pure vegetarian by leaving out the chicken and stock. It goes with my chicken curry and devilled potato dish here on my blog. I hope you all enjoy the upcoming Singhalese New Year later this month!

INGREDIENTS

25 string hoppers (break them up by hand)
250g cooked chicken (cut into strips)
1 onion (chopped)
1 carrot (cut into strips)
50g spring onions (chopped)
50g cherry tomatoes (cut in half)
50g green and black olives (sliced)
2 red chilli (sliced)
3 tbs parsley (chopped)
3 garlic cloves (chopped)
4 sprigs curry leaves
50g cashew nuts and pine nuts (toasted)
1/2 cup chicken stock cube
3 tbs olive oil
Salt and pepper

METHOD

• Heat the oil add garlic and onion
• Then add chicken, vegetables and the rest of the dry ingredients
• Add string hoppers, then mix well
• Lastly, add the chicken stock (enough to keep the dish moist) and check  the seasoning
• Remove from the heat and add the parsley