Most 3 Common Winning Numbers
chicken curry and coconut milk with ginger and lemon rice pilaf, seasonal fruit
I finally got to cook this dish and also to photograph (the light is what it is, but until we're blessed spring arrives, they are ordered to take pictures with unnatural light). It is usually a single dish that I prepare when I have people to dinner, easy, fast, only need 2 pans, you can prepare with a little advance (chicken, no rice), but then Aihm is that you can not spend too much time make the pictures to the blog, because the rice cools, guests want to attack the pot and the shots are available at most 5, perilous with a span of shit!
In any case, the photo I made, one minute before the arrival of the guests are actually caught in the act, with the prop in their hand and make a beautiful ornament to avoid creating unwanted shadows. guys, I love you!
Ingredients for 4:
1 can of coconut milk
2 tablespoons curry powder
extra virgin olive oil
salt
400 g Jasmine rice (or basmati)
700 ml of water
3 teaspoons ground ginger
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
0 comments:
Post a Comment