Friday, January 28, 2011

Most 3 Common Winning Numbers

chicken curry and coconut milk with ginger and lemon rice pilaf, seasonal fruit


Ingredients for 4:

For the chicken:

8 chicken thighs
1 can of coconut milk
2 tablespoons curry powder
extra virgin olive oil
salt
For rice:
400 g Jasmine rice (or basmati)
700 ml of water
1 shallot
3 teaspoons ground ginger
zest of 1 lemon
extra virgin olive oil
salt
Put some oil in a fairly large wok, fry chicken, low enough to fire, with lid, for about twenty minutes. Add the coconut milk, curry and salt. Cook covered, until chicken has reached the correct cooking, then thicken the sauce, uncovered, over high heat.
Meanwhile, slice the shallots finely and fry in olive oil in a steel pan (it should go in the oven). Add rice, stirring well, ginger, lemon zest, salt and water. Bring to a boil, cover with lid and place in preheated oven at 180 degrees for 10 minutes.

Serve in the same dish, sprinkling the rice with plenty of ginger curry sauce! :-P
I almost forgot, I removed the chicken skin before placing it in a pan, then the chicken legs were literally squoiate!

With this recipe I am pleased to participate in the contest blog Eleonore of butter and honey, unique dishes

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