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Curried Chicken #1

Curried Chicken #1 recipe image
This Thai side-dish features Thai chiles; stemmed &, Coriander seeds, Fresh ginger; 1 inch, sliced, Toasted rice*. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 6436.2
Dietary: Gluten-free
Description
This Thai side-dish features Thai chiles; stemmed &, Coriander seeds, Fresh ginger; 1 inch, sliced, Toasted rice*. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 6 Green Thai chiles; stemmed &
  • 2 teaspoon Coriander seeds
  • 1 pn Fresh ginger; 1 inch, sliced
  • 1 teaspoon Toasted rice*
  • 1 tablespoon Toasted coconut
  • 2 teaspoon Ground cumin
  • 14 cup Cashews
  • 1/4 teaspoon Ground cinnamon
  • 1/8 teaspoon Ground nutmeg
  • 3 Small Onions; chopped
  • 3 pound Chicken; cut in serving piec
  • 3 tablespoon Vegetable oil
  • 1 Large Tomato; peeled, seeded
  • 16 ounce Coconut milk
Directions
  1. 1
    rice, coconut, cumin, cashews, cinnamo nutmeg, and half of the onions in a blender or food processor and puree to
  2. 2
    make a paste.
  3. 3
    Rub the spice mixture on the chicken and marinate for an hou at room temperature.
  4. 4
    Saute the remaining onions in the oil until golden.
  5. 5
    Add the chicken, along with the seasoning paste, and brown, adding more oil if necessary.
  6. 6
    Add the tomato and the coconut milk.
  7. 7
    Simmer until the chicken is done and the sauce has been reduced, about 45 minutes to an hour.
  8. 8
    To toast rice:
  9. 9
    Place the rice along with a little vegetable oil in a frying pan, and
  10. 10
    heat until the rice turns brown

Nutrition Facts

Servings 4

Amount Per Serving
Calories 6436.2kcal
% Daily Value *
Total Fat 507.6g781%
Saturated Fat 151.6g758%
Cholesterol 303.0mg101%
Sodium 447.7mg19%
Total Carbohydrate 280.4g94%
Dietary Fiber 34.2g137%
Sugars 68.3g
Protein 257.1g515%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: blending, cashews, chicken, chiles, chopped, cinnamon, coconut, coriander, cumin, curried, cut, fresh, frying, ginger, ground, inch, milk, nutmeg, oil, onions
Read it online: https://www.chefs-mate.com/recipe/curried-chicken-1/