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Ingredients
- 1 x Clove garlic, crushed
- 1 x 3-inch piece of ginger, peeled and finely minced
- 2 sm To medium chiles, finely minced
- 1/4 c. Cashews
- 1/4 c. Blanched almonds
- 2 Tbsp. Ghee, (or possibly clarified butter)
- 8 x Boneless chicken thighs
- 8 x Scallions, (green onions) minced
- 1 Tbsp. Grnd almonds
- 5 x Cloves
- 1 x Cinnamon stick
- 1 c. Plain yogurt
- 1Â 1/2 c. Long grain rice
- 1 c. Coconut cream
- 1 c. Water
Directions
- Blend or possibly process garlic, ginger, chiles, cashews and blanched almonds till finely minced. heat ghee in pan, add in chicken and scallions, cook 3 min, add in ginger mix, grnd almonds, cloves and cinnamon. Cover and cook 10 min, stirring occasionally. Add in yogurt, cook, uncovered 10 min ortill chicken is tender. Removed cinnamon stick and cloves. Stirn in coconut rice (see below)
- Coconut rice: Rinse rice in strainer under cool water until water is clear.
- Combine rice, coconut cream and water in heavy pan, cover tightly and simmer gently for 15 min. Remove from heat, let stand, covered, on a damp towel 10 min. Don't remove lid during cooking and steaming. Fluff rice with fork.
- Variation: Remove chicken from pan before adding rice. Set aside. Stir rice into mix. Beat 2 Large eggs - add in 1 Tbsp. water, healthy pinch of corn starch.
- Beat until frothy. with wok still on medium heat, drizzle egg into rice & sauce mix, tossing-stirring constantly until egg is cooked. Serve on plate, top with chicken pcs.
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