L.R. curried chicken and rice

4 cups brown basmati or jasmine rice or other rice
2 lbs. boneless skinless chicken breast, cut into bite sized pieces
15 cloves garlic
1/2 tablespoon peppercorns, ground
1 T. salt
1 T. curry powder
1 tsp. turmeric
2 T. Thai fish sauce
1 T. rendered chicken fat or oil
6 cups water

Press garlic; add pepper, salt curry powder and turmeric. Mix together well. Stir in fish sauce. Place rice in a large bowl and cover with water to soak. Place a large kettle over medium high heat. When hot, add fat. Add garlic mixture and stir-fry for about 30 seconds. Add meat cubes and stir to coat with seasonings. Cook stirring fredquently until lightly browned, about 5-10 minutes. Add 2 cups of the water, bring to a boil and simmer gently for 10 minutes. Add remaining 4 cups of water to the pot and bring to a boil. Drain the rice. Sprinkle the rice into the boiling liquid. If it stops boiling, bring back to a boil, reduce heat to low, cover tightly and simmer for about 20 minutes or until rice is dry and fluffy.(If using brown rice, you would need to simmer on lowest setting for at least 1 hour.) Makes 16-1-cup servings.

Number of Servings: 16

Recipe submitted by SparkPeople user LRUSSELLFAMILY.