Ariso Recipes
Coconut Chicken Stew With Fragrant Rice
Last update date: February 24, 2012
Enjoy a taste of paradise with Coconut Chicken Stew paired with fragrant rice. Tender chicken cooked in a rich coconut milk broth infused with aromatic spices, and served alongside perfectly cooked basmati rice. A symphony of flavors that's sure to delight your taste buds.
30 minutes.
Indian
Ariso Intelligence
Relatively Clean
One of the ingredient used is not clean
Contains Castor Sugar.
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Ingredients
2
How To Cook?
1
In a large lidded frying pan or saute pan, heat coconut oil over medium heat. add cinnamon sticks, cloves, cardamom, garlic, ginger, onions, chillies, and curry leaves. cook until the onions are soft.
2
Add the chicken, salt, and black pepper. stir for a minute. pour in the coconut milk and 125ml/4fl oz water. reduce the heat to low and simmer, covered, for 45 minutes or until the chicken is cooked through.
3
Meanwhile, soak the basmati rice in cold water for 20 minutes, then drain well. in a large lidded saucepan, heat vegetable oil. add star anise, cardamom, and bay leaves. cook for 30 seconds. add the onion, curry leaves, salt, and castor sugar. cook until the onion is soft and translucent. add white wine vinegar, coconut milk, 300ml/10fl oz water, and the drained rice. mix well, then simmer, stirring, for 5 minutes. reduce the heat to medium, cover with a tight-fitting lid, and cook for 7-8 minutes until all the liquid is absorbed.
4
Remove from heat and stir. cover with the lid again and set aside for 10 minutes to let the rice finish cooking in its steam.
5
To serve, add vinegar to the chicken stew, sprinkle with garam masala, and mix well. remove from heat and serve with the fragrant rice.
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