Curry Chicken With Coconut, Mushrooms And Rice (Thai Style)

  1. First, cook rice according to the instructions on the packet: bring water to a boil in a small pan with a pinch of salt, one clove, one laurel leaf and 2 or 3 spoons of coconut milk. When it starts to boil, put the packet of rice inside the pan and let it cook for 10-12 minutes (according to instructions). Once the rice is ready, leak out and drain it. Set aside.
  2. Second, with a grinder (or hand mortar otherwise), crush the spices: clove, cinnamon, curry, cayenne pepper (depending on how hot you want it). Add one clove of garlic and grind again. Save this mix for later.
  3. Next, chop one onion and poach it in a big pan with some olive oil, medium heat. Stir until it goes translucent.
  4. Once the onion is poached, add the mushrooms and the mix of spices. Lower heat and keep stirring while you go with next steps.
  5. Pour almonds into a pan (no oil needed) and saute them just a bit. Once they start to get brown, put away from the pan (be careful, they get burn easily) and grind them until they look almost like flour. Set aside.
  6. Using the same pan, add some oil and cook the chicken to high heat with a pinch of salt. Once it's cooked, add it to the first pan with onion, mushrooms and spices..
  7. Now, add about 250 ml of coconut milk (2 or 3 cups, or as much as you want), stir and combine well. Let it cook to medium heat.
  8. Add crushed almonds to the pan, stir and let the sauce reduce during 5-10 minutes (according to desired thickness).
  9. Once the curry and coconut sauce has reduced a bit and looks thick enough, move aside and serve with freshly cooked basmati rice. Our healthy thai feast is ready, enjoy!

chicken breasts, onion, fresh mushrooms, basmati rice, handful, coconut milk, clove garlic, olive oil, salt, laurel leaf

Taken from www.yummly.com/recipe/Curry-Chicken-With-Coconut_-Mushrooms-And-Rice-_thai-Style_-681761 (may not work)

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