Grilled lemongrass chicken vegetables curry rice

Felt like having curry. Got leftover grilled lemongrass chicken, carrots, mushrooms and zucchini. I forgot to get cauliflower, and eggplant. I only have a small can of coconut milk and curry powder. Luckily, I have some vegetables stock, yoghurt and sumac and other powder spices and leftovers cumin seeds and cardamon pods.

“Sumac is the fruit of a shrub (Rhus coriaria) that grows throughout the Middle East and the Mediterranean. An essential ingredient in Middle Eastern cuisine, sumac is used in spice rubs, marinades and dressings, and is also served as a condiment. Sumac goes well with chicken, fish and seafood, lamb, eggplant, chickpeas and lentils”.

Today I am combining leftover grilled lemongrass chicken with vegetables curry. The grilled lemongrass chicken recipe is attached below. I am glad that my experiment turned out well. Finally got rid of my leftover grilled lemongrass chicken. It looks beautiful moist as well as delicious and such a great combination. Let’s cook!!!

Vegetables Ingredients

6-8 cardamon pods
2 carrots, cut into bite size
1 small zucchini, cut into bite size
1 medium onion, blended with about 1/8c  lemon juice
1800 g sliced mushrooms
20 g butter
20-25 g curry powder
165 ml coconut milk
150 g yoghurt
2 c vegetables stock
8 Tbs chili garlic sauce
8 Tbs ABC chili sauce-Sambal Asli
6 Tbs sumac
2 Tbs siracha sauce
1 Tbs tomato sauce
1 Tbs coriander powder
1 Tbs mustard powder
1 Tsp garam masala powder
1 Tsp coriander seeds
black pepper


1 c Basmati rice
2 1/2 Tbs proactiv spread
1 Tbs olive oil
1/4 onion, chopped
1 Tbs garlic minced
1 Tsp salt
1/2 black pepper
1 1/4 c chicken stock
3/4 c water, plus extra 1/4 c if needed


1-2 stalk spring onion, cut thinly
dried fried shallots


Heat oil in large pot on medium heat. Add cumin seeds for a few seconds. Sauté onion until fragrant. Turn heat to medium low, add all the powder spices, butter and cardamon pods. Sauté for about 1-2 minutes. Add carrots and stock cooked for 4-5 minutes. Stir to mix well and cook until carrots is half cooked.

Stir in zucchini, yoghurt, salt, black pepper and coconut milk and bring to a boil. Turn heat to low, cover and simmer for 10 minutes. Remove lid and add in mushrooms, gently stir in to mix well and let it simmer uncovered for about 10 minutes. Check seasoning and then turn off hob to let the vegetables absorbs the curry.

Wash rice 4 times or until water is clear. Drain water using a fine strainer. Set aside to dry further. Melt proactiv spread and oil on low heat in a large pot. Add rice, garlic and onion, cook till rice lightly browned about 3 minutes.

Then add stock and 3/4 c water, salt and pepper and bring to a boil on high heat. Stirring constantly and if rice is not soft add the extra 1/4 c water. Simmer about 15 minutes on low heat, stirring occasionally.

Stir in vegetables curry and leftovers grilled lemongrass chicken. Cook for about 10-15 minutes until grilled lemongrass chicken is warm, absorbed the curry and rice is tender cooked. Spoon onto serving plate and garnish with spring onion and dried fried shallots. Serve with a glass of white wine. Enjoy!!!!

My grilled lemongrass chicken recipe: