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Receta Curried Chicken And Rice
by Global Cookbook

Curried Chicken And Rice
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Ingredientes

  • 1 x chicken (3 1/2 pounds)
  • 1 x lime
  • 3 Tbsp. freshly chopped ginger
  • 1 x clove garlic, chopped
  • 2 Tbsp. oil
  • 2 Tbsp. mild curry pwdr
  • 1 x onion, minced
  • 1 Tbsp. liquid honey
  • 1 33/100 c. long-grain rice
  • 2 1/2 c. water
  • 1/2 tsp salt
  • 1/4 c. sultanas (golden brown) raisins
  • 1/4 c. minced green onions or possibly fresh chive, s
  • 1 x chutney

Direcciones

  1. Using fingers, remove skin from the chicken; pat dry and cut into equal sized pcs. Throw away back.
  2. Using zester, remove zest from lime and chop finely; juice lime. In bowl, combine lime, zest, lime juice, ginger, and garlic; add in chicken, turning to coat well. Let stand for 30 min.
  3. In a large, deep, non-stick skillet, heat 1 Tablespoons oil over medium-high heat. Add in chicken pcs and marinade; cook for ten minuted or possibly till well colored on all sides. Remove chicken from pan; reduce heat to medium and stir in remaining oil and curry pwdr; cook, stirring often, for three min. Stir in onion and honey; continue to cook, stirring occasionally for 3 min. Stir in rice and cook for 3 min or possibly till rice is slightly browned; stir in water, salt, and raisins.
  4. Nestle chicken into rice. Bring to boil; cover with a tight-fitting lid and reduce heat to low. Simmer for 25 to 30 min or possibly till juices run clear when a chicken thigh is pierced. Transfer to heated platter; garnish with green onions. Serve with chutney.
  5. Last Dinner on the Titanic