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Keralan Coconut Chicken Rice Bowls
Info
Pan-fried chicken thighs marinated in our Keralan Spiced Coconut Paste served on rice with vibrant veg and a warming coconut broth.Ingredients
Method
Ingredients
Ingredients
For the chicken:
500g boneless, skinless chicken thighs
2 tbsp Bart Keralan Coconut Curry Paste
1 tbsp natural yoghurt
1 tbsp oil
For the coconut broth:
1 tbsp oil
2 tbsp Bart Keralan Coconut Curry Paste
400ml coconut milk
300ml chicken stock
To serve:
4 servings cooked jasmine or basmati rice
100g baby corn
100g mangetout
Fresh coriander, roughly chopped
1 red chilli, finely sliced
Bart Indian Masala Crisp
Method
1. In a bowl, mix the chicken with the Keralan Coconut Curry Paste and yoghurt. Leave to marinate for at least 20 minutes.
2. Heat oil in a pan over a medium-high heat and cook the chicken until deeply golden, crisp around the edges and cooked through.
3. Meanwhile, heat oil in a saucepan and stir through the Keralan Coconut Curry Paste for 30 seconds until fragrant. Pour in the coconut milk and chicken stock, stir well and gently simmer whilst the chicken cooks.
4. Steam or boil your greens until just tender.
5. Divide the freshly cooked rice between bowls. Pour over the warm coconut broth, add the greens and top with crispy chicken.
6. Finish with plenty of coriander, sliced chilli and a generous sprinkle of Masala Crisp.
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