Ease of Preparation: Easy
Prep Time: 20 minutes
Take out Equipment and ingredients.
Toss cloves into the bottom of a medium size stove-top pot at med-high.
When cloves become fragrant, add butter and rice.
Stir and then add water.
Cover pot and bring to a boil.
Reduce heat and simmer for approx 20 minutes, lifting once with a fork half way through cooking.
Meanwhile: Heat oil in a large nonstick fry pan at med-high heat.
Cut chicken into bite-size pieces adding to pan as you cut.
Toss until no longer pink. Finely chop onion adding to pan as you chop.
Add garlic and ginger.
Stir to combine flavors and let cook an extra minute.
Add chicken broth, curry paste and minced meat to pan. Bring to a boil then reduce heat to simmer.
Meanwhile: Wash, trim and cut broccoli into fairly large pieces.
Place in a microwave safe pot with water and cook at high heat for 3 minutes.
Smash peanuts in a clean folded tea towel with a hammer.
Rinse and chop cilantro.
Serve in bowls, along with mango chutney if you wish.
Once meal is completely ready, stir broccoli and heat one additional minute. Add butter if you must.