The Ingredients
Basmati rice
chicken broth
light coconut milk
4-5 chicken tenders
coconut oil
saffron
ginger
turmeric
cumin
coriander
curry
1 red onion
2 cups of raw spinach
1 bulb of garlic
Garlic chips
Thinly slice 10 garlic cloves. Place into a bowl and cover with light coconut milk for around an hour. Fry in vegetable/canola or grapeseed oil for a few minutes until golden brown and crispy. Remove excess oil and set aside. These will be used later.
Chicken
Marinate chicken overnight in a chicken broth and coconut milk mixture. Coconut milk tenderizes meat and the broth will add some good, natural flavor to the mix. When cooking the rice, use coconut oil to lightly sautée the chicken so it is cooked halfway. Then, cut into small pieces.
Rice
Cook rice in a mixture of coconut milk and chicken broth. Add saffron, ginger, turmeric, cumin, coriander, and curry. Add diced red onion and 2 cups of raw spinach. Then, add the partially-cooked chicken bites to the cooking rice. Keep on medium-high heat.
Top off with the garlic chips and enjoy!
Final product!
Garlic chips
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