Chicken with Jasmine Rice
4 servings
35 minutes
Chicken with jasmine rice is a refined dish of Uzbek cuisine that combines the tenderness of chicken meat with the aroma of coconut and spicy curry paste. This recipe has Asian motifs, making it special in the Uzbek gastronomic world. Perfectly cooked jasmine rice harmoniously complements the rich sauce made from peanut butter, coconut milk, and spices. The dish has a rich flavor: sweet notes of sugar and the tartness of lime highlight the depth of curry. It is perfect for both family dinners and festive tables, surprising guests with its exotic aroma and tender texture. Serving it with hot rice allows each ingredient to fully express itself, creating an unforgettable gastronomic pleasure.
1
Boil water in a large pot and add rice. Cook for 12 minutes, stirring. Drain.
- Jasmine rice: 300 g
2
Meanwhile, heat the wok well, add 1 teaspoon of oil and spread it over the surface. Add chopped green onions and fry for 30 seconds. Transfer from the pan. Add more oil and fry the diagonally sliced chicken fillet for about 3 minutes until golden brown. Transfer from the pan.
- Green onions: 6 stems
- Chicken breast: 800 g
3
Add a bit more oil to the wok, add the curry paste and fry for 1 minute. Add peanut butter, coconut milk, sugar, and 250 ml of water, and mix well. Bring to a boil and cook for 3-4 minutes until slightly thickened. Reduce the heat and return the chicken and onion to the pan, mix and cook for 2 minutes. Add lime juice, salt, and spices. Serve with rice.
- Red curry paste: 1.5 tablespoon
- Peanut butter: 90 g
- Coconut milk: 270 ml
- Brown soft sugar: 2 teaspoons
- Lime juice: 1.5 tablespoon
- Peanut butter: 1.5 tablespoon