Name: Coconut Curry over Sticky Rice
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Butter - 2 tablespoons; Roughly chopped cooked chicken thighs - 1 pound; Onion, finely chopped - 1 large; Apple - peeled, cored, and minced - 1; Garlic, grated - 2 large cloves; Yellow curry powder - 4 tablespoons; Tomato paste - 2 tablespoons; All-purpose flour - 1 ½ tablespoons; Zafrani garam masala - 1 ½ teaspoons; Ground ginger - ½ teaspoon; Light unsweetened coconut milk, divided - 3 ¾ cups; Carrots, peeled and roughly chopped - 2 large; Russet potato, peeled and roughly chopped - 1 large; Chicken broth, divided - 4 ¾ cups; Light brown sugar - 3 tablespoons; Mushroom-flavored dark soy sauce - 2 tablespoons; Chile-garlic sauce (such as Sriracha®), or to taste (Optional) - 2 tablespoons; Salt to taste - 2 tablespoons; Uncooked short-grain white rice - 2 cups; Salt - ½ teaspoon

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Coconut Curry over Sticky Rice

1. Butter - 2 tablespoons

2. Roughly chopped cooked chicken thighs - 1 pound

3. Onion, finely chopped - 1 large

4. Apple - peeled, cored, and minced - 1

5. Garlic, grated - 2 large cloves

6. Yellow curry powder - 4 tablespoons

7. Tomato paste - 2 tablespoons

8. All-purpose flour - 1 ½ tablespoons

9. Zafrani garam masala - 1 ½ teaspoons

10. Ground ginger - ½ teaspoon

11. Light unsweetened coconut milk, divided - 3 ¾ cups

12. Carrots, peeled and roughly chopped - 2 large

13. Russet potato, peeled and roughly chopped - 1 large

14. Chicken broth, divided - 4 ¾ cups

15. Light brown sugar - 3 tablespoons

16. Mushroom-flavored dark soy sauce - 2 tablespoons

17. Chile-garlic sauce (such as Sriracha®), or to taste (Optional) - 2 tablespoons

18. Salt to taste - 2 tablespoons

19. Uncooked short-grain white rice - 2 cups

20. Salt - ½ teaspoon

How to cook deliciously - Coconut Curry over Sticky Rice

1. Stage

Heat butter in a pan over medium-low heat. Saute onion until soft, translucent, and slightly caramelized, about 10 minutes. Add apple, garlic, curry powder, tomato paste, flour, garam masala, and ginger. Stir while allowing spices to bloom and flour to cook, 2 to 3 minutes. Add 2 cups coconut milk, carrots, and potato; bring to a boil. Add 4 cups broth, brown sugar, soy sauce, and Sriracha; return to a boil.

2. Stage

Toss chicken into the pan and cover. Reduce heat to a simmer and cook for 30 minutes. Remove the lid and check thickness; if it appears thin, leave lid off and allow to simmer until reduced to your liking, about 15 minutes. Season with salt to taste.

3. Stage

Meanwhile, place rice into a bowl or pot and fill with water, a few inches above the rice. Shake from side to side with a flat hand and separated fingers while moving up and down. Pour out water and repeat process until water runs clear, about 5 times. Drain in a fine-mesh strainer.

4. Stage

Combine drained rice, remaining coconut milk , remaining chicken broth, and 1/2 teaspoon salt in your pot and stir. Bring to a boil; cover, reduce heat to a light simmer, and allow to cook until rice is fluffy and liquid has been absorbed, about 20 minutes. Remove from heat, cover the lid with a towel, and let rest for 20 minutes. Serve with chicken mixture.