Ingredients
4 medium-sized boneless chicken breasts 2 onions 200 g of Thai rice 40 g. of roasted and peeled cashews (you can use the dried fruit that you like) 250 ml. of coconut milk. 70 g. of raisins or sultanas 50 ml. of soft virgin olive oil 3 teaspoons type dessert (groceries) of yellow curry powder Salt and freshly ground black pepper (to taste) Thai Sundari rice respects the delicate nuances of this type of rice that goes perfectly with the flavors of chicken and curry sauce. A very simple and very tasty recipe, really delicious. Preparation of the sofrito base for the chicken stew Peel the onions and chop them into small pieces. We want them to undo in cooking, in the end we will not notice their texture but their sweet taste. We put a medium pot on the fire with half the virgin olive oil (two tablespoons). We put the onion in the casserole, we salt to the taste so that it sweats and we leave it to the fire until the onion becomes translucent (transparent). Prepare the chicken removing excess fat that may come in the breasts. We cut them into medium squares (about 2 centimeters long) and season them to taste. Preparation of chicken curry In a large pan or casserole add the virgin olive oil. We put the chicken in the pan, brown for 3-4 minutes until the pieces are bleached, we only want to seal the surface and make the chicken juicy. We add the chicken and the water that has released to the casserole with the onion. We put the raisins in a glass with water, heat in the micro for one minute at maximum temperature. We take the micro and let them rest another minute. Drain and reserve for the next step. We add the curry powder (do not add more curry than indicated in the recipe until you take the point and leave it to your personal taste) to the casserole with the onion and mix well. If you like it with a spicy touch, it's time to add a little chilli pepper, but remember that it has freshly ground black pepper and it already gives it a little spicy taste. Cooking curry chicken stew and Thai rice We add the coconut milk and stir well so that the flavors and smells are mixed. We leave over medium-high heat to reduce our future curry sauce with chicken. After 5 minutes we reduce the cooking temperature by half. We try salt and if necessary add a little more. Chop the cashews and pour them into the casserole with the raisins that we previously hydrated. Put everything together with a wooden spoon. Let them cook over medium-low heat for about 12 minutes until the sauce is reduced. If we see that it reduces too much we can add a little water or whole milk. When we see that the sauce has thickened we put the fire to a minimum. So we keep the heat while we prepare the Sundari Thai rice that will refresh our palate while we eat the curry. We serve the freshly made rice next to the chicken curry in the same dish. Sprinkle with very chopped coriander on top.
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AuthorI'm Antonio, I'm 34 and I like to try new things in kitchen. I will post here the recipes that I tried and my family and friends enjoyed the most. ArchivesCategories |