We thank Emanuele for the exquisite recipe that he sent us and for the beautiful photo of the dish. Let it be himself, therefore, to present to us the scope that he cooked.
Today I propose the chicken curry in my way, there are a thousand ways to make chicken curry (on the other hand it is a classic recipe) but this is more oriental-inspired given the presence of basmati rice and coconut milk. Usually you use the chicken breast cut into pieces, but I prefer it softer so I use the thigh of boned and skinned chicken, you can make everything to your butcher.
Today I propose the chicken curry in my way, there are a thousand ways to make chicken curry (on the other hand it is a classic recipe) but this is more oriental-inspired given the presence of basmati rice and coconut milk. Usually you use the chicken breast cut into pieces, but I prefer it softer so I use the thigh of boned and skinned chicken, you can make everything to your butcher.
____ _____ Ingredients for 2 people ____ ___ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _____
2 boneless and skinned chicken thighs
1 files
1 clove of garlic
1 tablespoon powdered ginger (alternatively a tallboy of freshly grated ginger)
2 shaved spoons of curry powder
1 tablespoon full of tomato concentrate
1 Walnut of butter
1 can of coconut milk (400 ml)
100 grams of Basmati rice
Black sesame to taste
E.V.O. Oil Taste
Salt and pepper to taste
____ _____… ___ _____… __ _____…… _ _____…
First you have to put the chicken to marinate, cut into pieces and put in a bowl with lime juice, the garlic reduced in fragments with a garlic crush (or very finely chopped), ginger, curry, tomato paste, salt and pepper. Mix well, cover the bowl with film and leave to marinate at least 30 minutes in the fridge. After heat a frying pan and add a knob of butter, when it is melted you can pour the chicken with all the marinade and toast for a few minutes, then add the coconut milk. You have to continue cooking until the liquid has shrunk and has formed a thick sauce that you can finally fix with salt. Meanwhile you can prepare the rice, rinse it several times under cold water until it has lost all the starch and the water will return transparent, then pour in a saucepan 150 grams of water and bring to the boil. When it starts to boil pour a drizzle of oil, a pinch of salt and rice, stir and wait for it to boil again. At this point put the lid and transfer the small pot in the smaller cooker, in low heat and continue cooking for 10 minutes, past which you can turn off the flame and wait for 10 minutes (without ever raising the lid during all 20 minutes! In this way the rice cooks like in a steamer). When everything is ready you can proceed with the Impiattamento.
_____ Tips for the mise-_____-___-___-__ _ _ _ _ _ _ _ _ _ _ _ _ _____
Place a round dough cup in the center of the dish of 10 cm in diameter and fill it with white rice, compacting with the bottom of a spoon. Remove the Pasta cup and with the help of a pliers lay the chicken nuggets on top of the rice, complete the dish by pouring the sauce on the sides and sprinkling with a little black sesame.
___ _____-_____ variants of _____-___-__ _ _ _ _ _ _ _ _ _ _ _____
To add a very special touch to the dish you can add the seeds of a vanilla pod to the cooking, the scent and the light spiciness make it a perfect dish for a special occasion.
Following the same recipe but using shelled shrimp you can also make curry shrimp.
Enjoy your meal!!!!!