Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, chicken casserole on coconut glutinous spicy rice🍽🍾🍷🐣🍜🍋🌶. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
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To get started with this particular recipe, we must first prepare a few components. You can cook chicken casserole on coconut glutinous spicy rice🍽🍾🍷🐣🍜🍋🌶 using 23 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Chicken Casserole on Coconut Glutinous Spicy Rice🍽🍾🍷🐣🍜🍋🌶:
- Make ready 2 cups Glutinuous rice(colour white milk),wash only one time
- Take then add water to soak for 2 hours. Then drain the water
- Make ready 1 tsp salt
- Make ready 1 pandan leaf
- Prepare 2 cups tin Coconut Cream milk
- Get 1 whole Chicken cut into 10-12 pieces, skin off
- Make ready 1.5 cm Incision deep cuts parallel
- Take 1 cup Greek Yoghurt
- Take 4 cloves Garlic smashed cut thinly
- Prepare 6 cm afresh Ginger sliced very thinly (or Ginger paste 2 tsp)
- Get 2 tsp garam Masala powder
- Make ready 1 tbs Baba Curry powder
- Get 1 tbs Turmeric powder
- Get 2 lime-kaffir juices
- Prepare 2 tbs white vinegar
- Take 2 tsp salt
- Take 2 tbs sugar
- Make ready 1 tsp Mustard
- Make ready 1 tbs Kashmir Red Chili powder (mild chili) or
- Get (or 1 tsp Cayenne Pepper powder is up to your preference)
- Make ready 2 tbs Butter
- Take 2 cups Rice Bran Oil for deep fry
- Make ready Garnish: 1 bunch Coriander leaves, chop roughly w/ the stems
Place rice in a heavy-bottomed saucepan. Add grated ginger, kosher salt, red chili flakes, and turmeric. Pour in water and coconut milk. Whisk until mixture is well combined (do not stir again).
Instructions to make Chicken Casserole on Coconut Glutinous Spicy Rice🍽🍾🍷🐣🍜🍋🌶:
- In a Rice Cooker add the pre-soaked glutinuos rice then put 2 cups coconut cream milk, 5 cups waters, salt and pandan leaf. Cook on high for 10 minutes then lower down the heat, put the lid on and simmer for 20 minutes or until softened. Let it settle for 15 minutes with the lid on, then transfer into a deep large serving bowl, discard the pandan leaf. Garnish with the herb Coriander leaves on top centre, the rice has a beautiful fragrant aroma. Cover top to keep warm.
- Remove any skin of the Chicken, then using a sharp knife cut 4-6 parallel diagonal slits into each chicken's legs piece, cut all the way to the bone. Season with salt. For marinade: add mixture of Yoghurt, Red Kashmiri powder or cayenne pepper, Ginger paste and salt. Marinade for 30 minutes.
- In a wok on high heat 2 cups oil. Place the chicken pieces in the hot oil & cook until just brown, turn over and cook for 2' Half cook pieces, almost brown on both sides then turn off the heat. Don't over cook. Transfer the half cooked chicken into a big bowl.
- In the wok,heat 1 tbs oil& 2tbs butter:add the rest of the ingredients: turmeric, mustard,curry powder, garam masala, Garlic,salt, black pepper, Cayenne pepper.Mix well and cook on low temp for 1'. Then put the Chicken back into the wok:mix the meat to the spicy bumbu with the big spoon until chicken are well coated,add lime-kaffir juice,white vinegar,sugar & 2 cups coconut cream milk and mix all, cook in mild temp for about 10'. Taste the season.Remove chicken into serving deep dish.
- To serve warm: Put the chicken pieces on top of Glutinuous Rice as bed. To drink with a cup of hot Jasmin tea or with a glass of Sparkling Red Wine. Cheers 😙🍲🎊🎈
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