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Рецепт Calamity Jane Does It Again

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Порций: 2

Ингредиенты

Cost per serving $2.29 view details
  • 1/4 x Coconut
  • 250 gm American easy cook rice
  • 1 x 340 gram pac carrot batons
  • 1 sm Bunc fresh coriander, leaves removed, plus 2 tbsp minced fresh coriander
  • 1 Tbsp. Extra virgin olive oil
  • 6 x Cloves garlic, crushed
  • 4 x Chicken thighs, boned
  • 2 Tbsp. Vegetable oil
  • 1 x Onion, minced
  • 1 x Red scotch bonnet pepper, seeded and minced
  • 125 gm Ready made korma cooking sauce
  • 4 x Plain naan breads
  • 1 pch poppy seeds and cumin seeds
  • 1 Tbsp. Extra virgin olive oil
  • 2 Tbsp. Minced fresh mint
  • 10 gm Butter
  • 50 ml Double cream Salt and pepper

Инструкции

  1. Preheat the oven to 220c/425f/Gas 7.
  2. 1 Remove the coconut flesh from the shell with a potato peeler. Cook the rice according to packet instructions, adding a few coconut flakes to the cooking liquid. Cook the carrots according to packet instructions.
  3. 2 For the Coriander and Coconut Paste: Blitz the coriander in a processor to chop. Add in 1 tbsp extra virgin olive oil and 3 cloves crushed garlic and process again. Stir in 2 tbsp coconut flesh and season.
  4. 3 For the Stuffed Chicken: Open out two chicken thighs, spread some coriander and coconut paste over the flesh and roll up.
  5. 4 Heat 1 tbsp vegetable oil in an ovenproof frying pan, add in the chicken and cook quickly to brown all over. Transfer the pan to the oven and cook for 8-10 min, till cooked through.
  6. 5 For the Chicken Stir Fry: Remove the skin from the remaining chicken and cut the flesh into cubes.
  7. 6 Heat 1 tbsp vegetable oil in a wok. Add in half the minced onion, 1 clove crushed garlic and half the minced pepper and cook for a minute.
  8. 7 Add in the chicken cubes and 1 tbsp coriander and coconut paste, and stir fry till the chicken is browned and cooked through.
  9. 8 Add in the korma sauce and heat through. Split two naan breads to make pockets and fill with the chicken.
  10. 9 For the Carrot Stir Fry: Heat a wok and cook the poppy and cumin seeds for a minute. Add in the extra virgin olive oil, a crushed garlic clove, carrots and remaining onion. Stir fry quickly till tender.
  11. 10 Remove half the carrots and reserve, then add in the minced mint to the remainder and serve on a plate.
  12. 11 For the Carrot Dip: Blitz the remaining carrot mix, butter, cream, a clove crushed garlic, 2 tbsp coriander and minced pepper till almost smooth.
  13. 12 Cut the remaining naan bread into fingers and serve with the dip.
  14. Drain the rice, add in the remaining coriander and coconut paste and stir in. Season.
  15. 13 Spoon half the rice onto another plate, sit the stuffed chicken thighs on top and pour over a little of the curry sauce mix from the wok.
  16. 14 Spoon the remaining rice onto a plate and serve the chicken curry in korma sauce on top.

Nutrition Facts

Amount Per Serving %DV
Serving Size 321g
Recipe makes 2 servings
Calories 878  
Calories from Fat 566 64%
Total Fat 64.04g 80%
Saturated Fat 23.18g 93%
Trans Fat 0.55g  
Cholesterol 113mg 38%
Sodium 436mg 18%
Potassium 500mg 14%
Total Carbs 52.03g 14%
Dietary Fiber 5.0g 17%
Sugars 5.5g 4%
Protein 25.37g 41%
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