Curry rice in coconut milk with anirian chicken

Rice 541 Last Update: Jul 15, 2021 Created: Jul 15, 2021 0 0 0
Curry rice in coconut milk with anirian chicken
  • Serves: 8 People
  • Prepare Time: 40
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy
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Curry rice in coconut milk with anirian chicken

Ingredients

Directions

  1. Heat the wok, heat a couple of tablespoons of vegetable oil in it.
  2. Add coriander and cumin and continue to fry until the spices crackle.
  3. Add red onion, chopped in half rings and thinly chopped garlic, fry
  4. until transparent, add carrots, celery, grated ginger (2 cm root) and chili. Stir.
  5. Add turmeric, curry and peanut butter to the fried vegetables - mix. Salt and pepper.
  6. Rinse the rice in 7 waters, salt and pepper.
  7. Add to the vegetables in a wok, flatten.
  8. Pour the rice and vegetables over a can of coconut milk or coconut cream. If there is little liquid, add more water so that the rice is covered by about a centimeter.
  9. Cook without a lid over high heat until the rice has absorbed all the water.
  10. Puncture the bottom of the rice with a knife and add more water. Reduce fire to a minimum.
  11. Cover the rice and simmer for another 15 minutes.
  12. Anirian chicken breast. While the rice is cooking, cut the chicken breast into thin strips, pour over soy sauce, honey and chili, mix and leave to marinate for 15 minutes.
  13. Prepare a bowl of starch.
  14. Heat the pan thoroughly with oil (about 3 cm - a layer of oil).
  15. Dip the chicken pieces in starch, shake off the excess and quickly fry for 2 minutes on each side (it turns out very crispy, juicy inside).
  16. Serve with rice, sprinkled with fresh cilantro.

Curry rice in coconut milk with anirian chicken



  • Serves: 8 People
  • Prepare Time: 40
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy

Curry rice in coconut milk with anirian chicken

Ingredients

Directions

  1. Heat the wok, heat a couple of tablespoons of vegetable oil in it.
  2. Add coriander and cumin and continue to fry until the spices crackle.
  3. Add red onion, chopped in half rings and thinly chopped garlic, fry
  4. until transparent, add carrots, celery, grated ginger (2 cm root) and chili. Stir.
  5. Add turmeric, curry and peanut butter to the fried vegetables - mix. Salt and pepper.
  6. Rinse the rice in 7 waters, salt and pepper.
  7. Add to the vegetables in a wok, flatten.
  8. Pour the rice and vegetables over a can of coconut milk or coconut cream. If there is little liquid, add more water so that the rice is covered by about a centimeter.
  9. Cook without a lid over high heat until the rice has absorbed all the water.
  10. Puncture the bottom of the rice with a knife and add more water. Reduce fire to a minimum.
  11. Cover the rice and simmer for another 15 minutes.
  12. Anirian chicken breast. While the rice is cooking, cut the chicken breast into thin strips, pour over soy sauce, honey and chili, mix and leave to marinate for 15 minutes.
  13. Prepare a bowl of starch.
  14. Heat the pan thoroughly with oil (about 3 cm - a layer of oil).
  15. Dip the chicken pieces in starch, shake off the excess and quickly fry for 2 minutes on each side (it turns out very crispy, juicy inside).
  16. Serve with rice, sprinkled with fresh cilantro.

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