Coconut Rice with Chicken, Lemongrass and Ginger

Coconut Rice with Chicken, Lemongrass and Ginger

A fragrant layered chicken and rice dish

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Keyword: Rice, Coconut, Chicken, Lemongrass, Ginger

Course: Mains, Poultry, Rice

Cuisine: Asian

Prep Time: 10

Cook Time: 1 10

Resting Time: 10

Servings: Servings

Calories: 736kcal

Author: MJF

Cost: £6.00

Equipment

1 Pot with Lid for baking
1 Pot for cooking rice
1 Wooden Spoon

Ingredients

8 each Chicken Thighs patted dry.
2 Tbsp. Vegetable Oil
3 Cloves Garlic crushed
1 each Onion chopped
1 ½ " Piece Ginger grated
1 Tbsp. Turmeric
1 Tbsp. Coriander
1 Pinch Chili Powder
4 each Cardamom Pods
4 each Cloves
1 Tbsp. Rice Flour
1 Tin Coconut Milk 14 oz
1 Tbsp. Soy Sauce or Worcestershire
1 tsp. Fish Sauce optional
4 each Stalks Lemongrass bruised
2 rach Bay Leaves
Salt and Black Pepper to taste
2 Cups Basmati or Long Grain Rice
1 each bunch Coriander fresh, chopped

Instructions

Heat the oil in a pan and sauté the chicken until nicely browned.
Add the garlic, onion, and ginger in the pan for about 3 minutes until it starts to colour.
Add the turmeric, coriander, chili, cardamom and cloves, continuing to cook for 5 to 8 minutes.
Dust with the rice flour, stir in the coconut milk, adding 2 stalks of the lemongrass and 1 bay leaf, and simmer for 25 minutes.
Check and adjust the seasoning, remove from the pot, and set aside.
While the chicken is cooking, boil the Basmati rice for approximately 6 minutes and drain.
In the pot from the chicken (no need to wash), add a bottom layer using 1/3rd of the rice.
Top that with half of the chicken mixture.
Add another layer of rice, then the remaining chicken.
Finish with the remaining rice.
Add 2 stalks of the lemon grass and a bay leaf, just under the surface.
Place a lid on and bake in the oven at 350˚F / 180˚C for 45 minutes.
Remove from the oven and let sit for 10 minutes before serving.
Garnish with the fresh coriander.

Notes

A fun way to cook this dish is to use a coconut as a cooking vessel, cutting a lid off.

Another interesting variation is to top the pot with pastry instead of a lid. Keep an eye on the cooking, and cover it with aluminium foil if it is browning too quickly.

Nutrition