COCONUT CURRY OVER STICKY RICE
This is an Asian mashup of a more traditional Japanese curry and a Thai coconut curry. It is savory, rich, and comforting. If you like spice, you will enjoy this, or omit the Sriracha for a much milder version. This recipe can be halved easily. Your home will smell amazing!
Provided by Epicure Amber
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h50m
Yield 8
Number Of Ingredients 20
Steps:
- Heat butter in a pan over medium-low heat. Saute onion until soft, translucent, and slightly caramelized, about 10 minutes. Add apple, garlic, curry powder, tomato paste, flour, garam masala, and ginger. Stir while allowing spices to bloom and flour to cook, 2 to 3 minutes. Add 2 cups coconut milk, carrots, and potato; bring to a boil. Add 4 cups broth, brown sugar, soy sauce, and Sriracha; return to a boil.
- Toss chicken into the pan and cover. Reduce heat to a simmer and cook for 30 minutes. Remove the lid and check thickness; if it appears thin, leave lid off and allow to simmer until reduced to your liking, about 15 minutes. Season with salt to taste.
- Meanwhile, place rice into a bowl or pot and fill with water, a few inches above the rice. Shake from side to side with a flat hand and separated fingers while moving up and down. Pour out water and repeat process until water runs clear, about 5 times. Drain in a fine-mesh strainer.
- Combine drained rice, remaining coconut milk , remaining chicken broth, and 1/2 teaspoon salt in your pot and stir. Bring to a boil; cover, reduce heat to a light simmer, and allow to cook until rice is fluffy and liquid has been absorbed, about 20 minutes. Remove from heat, cover the lid with a towel, and let rest for 20 minutes. Serve with chicken mixture.
Nutrition Facts : Calories 645.5 calories, Carbohydrate 67 g, Cholesterol 65.1 mg, Fat 33 g, Fiber 6.4 g, Protein 23.1 g, SaturatedFat 23.8 g, Sodium 1376.7 mg, Sugar 10.3 g
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- Add the rice to a large nonreactive bowl that holds at least double the volume of the rice. Cover the rice by 2-3 inches (5- 7 ½ cm) with warm water and soak for 2 hours.
- Drain the rice and transfer to a steamer basket lined with cheesecloth. Set the steamer basket over a large pot with several inches of boiling water.
- Cover and steam the rice for 30 minutes, or until shiny and tender. Be careful that the pot doesn’t run dry during steaming; add more water if necessary.
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