Tuesday, March 26, 2013
Oven-baked Thai chicken rice
Can't seem to think what to write ugh !
Looking for some inspiration , I've been blog hopping for hours but all I got is a grumbling tummy lol
So , I just leave you , lurkers , with this scrumptious one-pot ( that is if you're using a dutch oven , mine is more like a wok slash baking pan , two-pot version ) meal .
Chicken + curry + coconut milk + rice together in one dish sounds like heaven to me and it surely tastes like it ^___^
If you've seen my chicken curry rice last time , this version is so much better !
This recipe is really quiet healthy if you'll follow the original recipe but since I love to substitute , my version's more fattening .
Now , I need to eat more of this before I expire from hunger ......
Recipe adapted from BBC GoodFood
1 tbsp oil
1 onion , chopped ( I used a combination of yellow onion and shallots )
400 grams mini chicken fillet ( 10 pieces wings and 75 grams fillet )
4 tbsps Thai green curry or less for milder taste ( scant 2 tablespoons )
250 grams ( a mix of ) basmati and wild rice , rinsed ( jasmine rice )
2 red bell pepper , deseeded and cut into wedges ( yellow and red )
finely grated zest and juice of 1 lime
400 grams reduced-fat coconut milk ( 340 grams coconut milk + 60 grams water )
250 ml boiling water ( hot chicken stock )
1 tsp brown sugar and a pinch of salt
handful of coriander to garnish
* Preheat oven to 200°C . Heat oil in a shallow ***oven-proof casserole dish , stir fry onion until soften , 5 minutes . Add chicken and curry paste and cook for 3 minutes , stirring to coat .
* Add in the rice and peppers and stir in the lime zest and juice , coconut milk and water ; bring to a boil , cover and put in the oven . Bake for 20 minutes until rice is fluffy . Serve hot .
*** I don't have a stove top to oven casserole dish or Dutch oven so I used the wok , cook all ingredients together in there before pouring the rice mixture into a 10-inch baking pan , cover the top with foil and baked it for 30 minutes . ( After 20 minutes of cooking , take out the pan , stir the rice mixture , put back into the oven and cook for another 10 minutes . )
* Marinate the chicken with some garlic powder , salt and pepper for at least an hour ( if you have time ) for better flavor ; pan fry until both sides are golden brown .