Curry rice in coconut milk with chicken in Anirian style
8 servings
40 minutes
Rice curry in coconut milk with chicken is a true embodiment of Indian cuisine, combining vibrant aromas and spicy notes. The dish envelops with the warmth of spices: coriander, cumin, curry, and turmeric, filling it with rich Eastern flavors. The creamy texture of coconut milk harmoniously softens the heat of chili and adds tenderness to the rice. Crispy chicken marinated in honey and soy sauce complements the dish with sweet and savory hints. Fresh cilantro adds lightness and freshness. It's not just a meal but an immersion into the atmosphere of Indian bazaars and family celebrations where food is an art.
1
Heat the wok and add a couple of tablespoons of vegetable oil.
2
Add coriander and cumin and continue frying until the spices crackle.
- Coriander seeds: to taste
- Cumin: to taste
3
Add sliced red onion and thinly sliced garlic, sauté until translucent, then add carrot, celery, grated ginger (2 cm root), and chili. Stir.
- Red onion: 2 pieces
- Garlic: 4 cloves
- Carrot: 4 pieces
- Celery stalk: 3 pieces
- Grated ginger: 0.5 tablespoon
- Red chili pepper: 1 piece
4
Add turmeric, curry, and peanut paste to the roasted vegetables and mix. Season with salt and pepper.
- Turmeric: 1.5 teaspoon
- Curry powder: 2 teaspoons
- Peanut butter: 2 tablespoons
5
Wash the rice in 7 waters, add salt and pepper.
- Long-grain rice: 1 glass
6
Add to the vegetables in the wok and flatten.
- Long-grain rice: 1 glass
7
Pour rice with vegetables using a can of coconut milk or coconut cream. If there is little liquid, add more water to cover the rice by about one centimeter.
- Coconut milk: 250 ml
8
Cook without a lid on high heat until the rice absorbs all the water.
9
Make cuts to the bottom in the rice with a knife and add more water. Reduce the heat to minimum.
10
Cover with a lid and simmer the rice for another 15 minutes.
11
Chicken breast in the Aniry style. While the rice is cooking, cut the chicken breast into thin strips, pour with soy sauce, honey with chili, mix, and let marinate for 15 minutes.
- Chicken breast: 1 piece
- Soy sauce: 4 tablespoons
- Honey: 1 tablespoon
- Chili paste: 0.5 teaspoon
12
Prepare a bowl with starch.
- Potato starch: 4 tablespoons
13
Heat the pan well with oil (about 3 cm - layer of oil).
14
Dip the chicken pieces in starch, shake off the excess, and quickly fry for 2 minutes on each side (they turn out very crispy and juicy inside).
15
Serve with rice, sprinkled with fresh cilantro.
- Fresh cilantro (coriander): to taste
