Chicken breast pieces - 2 (around 1 lb)
Long grain rice - 1.5 cups
Carrot -2 ( medium size)
Green Bell pepper / Capsicum - 1/2
White onion - 1 chopped
White onion - 1 chopped
Celery - 1/3 -1/2 stick chopped
Ginger - a small piece
Garlic - 5-6 flakes
Red chili flakes - 1 tsp
Coconut milk - 1/2 of 15 oz can
Spring onion -2 -3(chopped)
Salt & Pepper to taste
Method:
1. Wash and soak the rice for 20 minutes.While that is soaking get the chicken ready.
Slightly oil the sides and base of the 9x13 casserole dish.
2.Cut chicken into small cubes. Apply salt and pepper and keep aside for 15 minutes.
3.Crush the ginger and garlic.
4. Heat veg oil in a pan and add the ginger garlic crushed and saute till it becomes golden brown then add the onions and saute till slightly transparent.Then the carrots, saute for two minutes then the celery and bell pepper saute one more minute adding salt & pepper and remove it into casserole dish.
5. In the same pan (need not add oil)saute the chicken adding chili flakes until sides are slightly brown but need not be cooked.Remove into the casserole dish.
6. If you like the rice separated and not mashed up in the end do this step but if you like it that way just add to the casserole dish straight .Drain the rice off well and in the same pan saute the rice for 4 -5 minutes until its slightly crisp.Add it to the casserole dish.Mix everything well add coconut milk and 2 cups of water if u want it dry and a half cup more if u like it slightly soggy.
7.Preheat the oven to 350 F and bake for 30 - 40 minutes depending on the consistency u want.Let it rest for 10 minutes before serving.
8.Sprinkle some spring onion and serve with a nice salad.
Red chili flakes - 1 tsp
Coconut milk - 1/2 of 15 oz can
Spring onion -2 -3(chopped)
Salt & Pepper to taste
Method:
1. Wash and soak the rice for 20 minutes.While that is soaking get the chicken ready.
Slightly oil the sides and base of the 9x13 casserole dish.
2.Cut chicken into small cubes. Apply salt and pepper and keep aside for 15 minutes.
3.Crush the ginger and garlic.
4. Heat veg oil in a pan and add the ginger garlic crushed and saute till it becomes golden brown then add the onions and saute till slightly transparent.Then the carrots, saute for two minutes then the celery and bell pepper saute one more minute adding salt & pepper and remove it into casserole dish.
5. In the same pan (need not add oil)saute the chicken adding chili flakes until sides are slightly brown but need not be cooked.Remove into the casserole dish.
6. If you like the rice separated and not mashed up in the end do this step but if you like it that way just add to the casserole dish straight .Drain the rice off well and in the same pan saute the rice for 4 -5 minutes until its slightly crisp.Add it to the casserole dish.Mix everything well add coconut milk and 2 cups of water if u want it dry and a half cup more if u like it slightly soggy.
7.Preheat the oven to 350 F and bake for 30 - 40 minutes depending on the consistency u want.Let it rest for 10 minutes before serving.
8.Sprinkle some spring onion and serve with a nice salad.
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