Recipe: Perfect Chicken coriander coconut rice

Chicken coriander coconut rice. A classic coconut rice recipe, with the added freshness of lime and cilantro/coriander (can be omitted if you wish). Meanwhile, put the rice in a small pan and cover with water. Put the chicken pieces into a roasting tin just large enough to hold them in a single layer.

Add in the chopped tomatoes, rice, stock and cooked chicken. Add in the coconut milk and stir until creamy and heated through. Taste and season as needed with salt and black pepper. You can have Chicken coriander coconut rice using 11 ingredients and 3 steps. Here is how you cook it.

Ingredients of Chicken coriander coconut rice

1. Prepare 300 gms of chicken.
2. It's 2 cups of basmati rice.
3. It's 2 of onions.
4. Prepare 1 tbspn of Ginger and garlic paste.
5. Prepare 1 tbsp of Green chilli paste.
6. You need 1 of Bay leaf and whole garam masala.
7. You need 1 of Coconut.
8. It's As per taste of Salt.
9. Prepare 1/2 tsp of Sugar.
10. It's 1 bunch of Coriander leaves.
11. It's 1 tbsp of Mustard oil.

Stir in some chopped cilantro (coriander) Enjoy!! Heat the coconut milk and the chicken stock together until just below boiling point. Pour this around the chicken and put the pan in the oven, uncovered. Squeeze over the remaining lime and scatter with the rest of the coriander.

Chicken coriander coconut rice instructions

1. First, grate the Coconut and take out the milk from it. Now Marinate the chicken with salt, ginger, garlic and green chilli paste. Add finely chopped coriander leaves and mustard oil. Keep it for 30 mins. Also, pre-soak the rice. In a pressure cooker add mustard oil then add the whole garam masala. Add the marinated chicken. Fry it for 8-10 mins..
2. Now add the rice. Add sugar and salt. Mix them well. Stir fry it for 3-4 mins..
3. Now add the Coconut milk (it should be thin) instead of water. Again add lots of finely chopped coriander. Now cover the pressure cooker and let it cook..

For the coconut rice, bring the rice, coconut milk, water and salt to a simmer in a medium saucepan. Add the rice into the simmering basket and place the Varoma on top of the mixing bowl. Once steamed, serve the chicken with some pumpkin pieces, mange tout, rice and decorate with fresh coriander and a lime wedge. Return the chicken, then stir in the powdered spices and coconut paste. Check the chicken is cooked, stir in the tamarind paste, season to taste, then add a splash of water if the sauce has thickened too much.