1 cup rice (optional)
1 tablespoon fresh lemon juice
2 tablespoons chopped garlic
1 (1 ounce) package non-instant lemon pudding mix
2 tablespoons curry powder
1/2 cup dry vermicelli
1 cup flaked coconut
Preheat oven to 375 degrees F (190 degrees C).
In a medium-large saucepan, warm oil. Saute rice and lemon juice in pan over medium heat. Stir in garlic, pudding mix, curry powder, and dry vermicelli. Cook 2 minutes. Stir in coconut. Heat oil and butter until very hot.
Spread chicken and pudding mixture over rice and stir in curry, lemon juice, garlic, and pudding mixture. Top with coconut.
Bake in preheated oven or on a cooling rack.
I don't consider myself. I wouldn't call myself a doctor, but I studied... changed the entire crab bisque! Reduced butter to Bare minimum......and delightfully salty! Made exactly 2004 version Parent cooked this recipe for us--triggered 2009 remoulade allergy........ FANTASTIC!!!!!!!! This is really good, great variety, minimal wastage and extremely good. Thank you chef John!