Chicken with rice-curry-Thai

Description

Today, my guests had to bring a friend for a long time we no see. And I decided to hit this dish, which, though not ordinary but cooked very simply and quickly. More precisely, the total cooking time is slightly less than 1.5 hours, but the time of work in the kitchen is minimal. Recipe Yulia Vysotskaya

Ingredients

Chicken breast

4 piece
Coconut milk

60 ml
Figure

300 g
Shallots

1 piece
Garlic

2 tooth
Ginger

1 tsp
Soy sauce

3 tsp
Curry

1 tsp
Cardamom

4 piece
Turmeric

0.25 tsp
Bay leaf

1 piece
Cinnamon

1 piece
Miso paste

1 tsp
Water

250 ml

Cooking

As I said-the cooking time is very little. Your participation in this recipe is almost not required. The main thing-in time to lay in a pan (a deep pan) ingredients

Measure out 60ml of coconut milk. I admit - the coconut milk I cooked for the first time. I have in the Bank was not liquid milk, and the consistency resembles sour cream, but the taste-very tender and tasty. I laid in a measuring bottle with a spoon and stamped))) Piece of ginger (about a little less than one phalanx of a thumb) peeled and finely grind

In a large pot with a lid (I have a high frying pan) heat the coconut milk. To it add the chopped ginger

And also izmereny garlic and chopped onion. Cover and cook on low heat for 3-5 minutes. And here-already gone the smell.. So familiar.. the smell on the streets of Thailand, where -wherever you look, solid outdoor cafes.. I was ready to stop at this level and sniff, sniff, sniff)))

Chicken breast fillet free from the skin (one breast on the bone-free and from the bones). Put in the coconut milk (I have a pre-split each breast in half-very large portions for us). Add the heat, and simmer until the chicken pieces are not browned. Here I a little and be careful in the beginning turned up the fire a little, my chicken began to prepare in the milk and never even thought to roast (I lost 7 minutes of time), then added more gas and it worked almost immediately)))

Mix turmeric and curry, sprinkle with the chicken

Measure rice and add to the chicken.

Pour soy sauce, miso paste and water. Mix well. Add cardamom pods, cinnamon stick and Bay leaf.

Cover and bring to a boil. Reduce the heat and cook for 30-35 minutes or until the rice is tender. It took me a little more water (maybe because I have a cap with a hole for steam output), but I had to add water, about 100ml.

Remove from heat, but cover another 10 minutes do not open-let stand. Then "fluff"the rice with a fork, remove the cardamom, cinnamon and Bay leaf. To bring to the table.

I'm not a big fan of curry, so reacted with caution to this recipe. But rice with chicken turned out so delicious and aromatic, the presence of Caria in the recipe sounds so unobtrusive that I really enjoyed this dish. The friend never came, but my family appreciated a good experiment and even asked (!!!)I cook more than once this dish!

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