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Ингредиенты
- 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
- Preheat the oven to 220c/425f/Gas 7.
- 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.
- 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.
- 3 For the Stuffed Chicken: Open out two chicken thighs, spread some coriander and coconut paste over the flesh and roll up.
- 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.
- 5 For the Chicken Stir Fry: Remove the skin from the remaining chicken and cut the flesh into cubes.
- 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.
- 7 Add in the chicken cubes and 1 tbsp coriander and coconut paste, and stir fry till the chicken is browned and cooked through.
- 8 Add in the korma sauce and heat through. Split two naan breads to make pockets and fill with the chicken.
- 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.
- 10 Remove half the carrots and reserve, then add in the minced mint to the remainder and serve on a plate.
- 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.
- 12 Cut the remaining naan bread into fingers and serve with the dip.
- Drain the rice, add in the remaining coriander and coconut paste and stir in. Season.
- 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.
- 14 Spoon the remaining rice onto a plate and serve the chicken curry in korma sauce on top.
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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% |
