INDIAN CHICKEN WITH RICE

July 17, 2014

As much as I like cooking and baking – I always screw up when it comes to cooking rice. For some reason this version always works out great and the rice tastes amazing! The recipe is fairly easy and fast to make. Make sure to roast the sliced almonds. It gives them a special taste and makes you kitchen smell delicious!

INDIAN CHICKEN WITH RICE

  • 1 cup basmati rice
  • 2 cups water
  • 1 pod cardamom
  • 1 stick cinnamon
  • 1 small star anise
  • 2 cloves
  • 1 tablespoon butter
  • pinch salt
  • 4 chicken breasts
  • 1 bunch spring onions
  • 1+1 teaspoon butter
  • 1 tablespoon curry powder
  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin
  • small handful curry leaves [optional]
  • 0.5 can coconut milk
  • 2 tablespoon sliced almonds
  • small bunch coriander
  • salt 

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_ for the rice bring the water together with the spices to a boil

_ in another pan melt the butter on medium heat

_ once melted add the rice and stir until transparent [about 1 minute]

_ pour water, spices and salt over the rice

_ put a lid on and let cook [stir once in a while]

_ cook until all water has evaporated [about 20 minutes]

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_ slightly toast the almonds

_ cut chicken into small cubes

_ slice white part of the spring onions

_ crush and mix all spices

_ saute onions [and curry leaves] in 1 teaspoon butter

_ once slightly browned remove from heat

_ melt the rest of the butter and brown chicken from all sides

_ add 1 tablespoon spices and salt

_ add onions and mix well

_ pour in the coconut milk and simmer until chicken is done [don’t overcook – or the chicken will get dry]

_ taste and season with more spices and salt

_ remove spices from rice and stir well

_ in a soup plate make a crown of rice

_ place the chicken in the middle

_ sprinkle with almonds and roughly torn coriander

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