This is how I got five cans of coconut milk in my possession. And why I decided, last weekend, to make an Indian Food Feast with my baking companion, my good friend John. John took over the task of making some naan to go with the dishes.
This was thwarted when I could not find garaham masala, which was needed for just about every Indian dish I wanted to make. Sigh. So I decided on Thai food instead.
This recipe actually doesn't even use coconut milk! D'oh!
But, out of the three dishes I prepared, it was the clear winner. The rice is curried perfection, and you don't even need the special curry pastes to make it. The chicken is moist and delicious, and the entire thing is just the right amount of flavorfully spicy. A great warm meal for the end of winter.
May I also say that Nancie McDermott's Quick and Easy Thai is probably the most-used cookbook in my possession? Seriously, check out her titles, they really are "quick and easy"!
Chicken Hidden in Curried Rice
(From Nancie McDermott's Quick and Easy Thai)
- 3 tbs vegetable oil
- 1 tbs chopped garlic
- 1/3 cup chopped onion
- 1 tbs curry powder
- 1 1/2 tsp salt
- 1/2 tsp pepper
- 6 chicken thighs
- 2 cups rice
- 3 1/2 cups chicken broth
- 3 tbs cilantro
Heat oil over medium heat in a dutch oven or large saucepan and cook onion and garlic until fragrant. Sprinkle in curry powder, salt, and pepper. Cook for a minute, then add chicken and brown well on each side--you want a little crust, but not for it to be cooked through. Transfer chicken to a plate and add rice and cook until coated in curry.
Add the broth and bring to a boil, stir well and cook until the rice swells and looks dry. Reduce heat and add the chicken pieces and juices from the plate. Bury the chicken to the bottom of the pan under the rice. Cover, and cook until rice is tender and chicken is cooked through, about 50 minutes. Stir gently to distribute the rice.
Move to a serving platter and garnish with cilantro.
*I ended up needing about another 1/2 cup of broth