Indian Chicken Coconut and Curry Casserole – A Detailed recipe cooking. 
The photodishes: Justin Walker Time: 2 hours. Difficulty: Easy Portions: 8 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1.5 kg skinless chicken thighs and bones cut into pieces 5 cm each
- 900 gr. canned chickpeas, washed and without liquid
- 300 gr frozen chopped spinach, thaw and wring out
- 1 tbsp. basmati rice
- 1/2 seedless chili habanero
- 2 tbsp. l (30 gr.) Butter
- 2 stalks of leek, coarsely chopped
- 1 tbsp. chopped cilantro
- 1 tbsp. l fresh thyme
- 5 cloves of garlic
- 1/3 Art. coconut grated on a coarse grater, plus 1.5 tbsp. coconut water
- 2 tbsp. l curry powder
- 2 tsp turmeric
- 1 tsp ground caraway seeds
- 1/4 Art. olive oil
- 4 carrots, chopped
- Raisins for decoration
Recipes with similar ingredients: chicken thighs, chickpeas, spinach, rice basmati, chili, leek, garlic, carrots, coconut water, coconut, cumin, thyme, cilantro, curry, turmeric, raisins
Recipe preparation:
- Preheat the oven to 220 ° C. Put rice, coconut water, 1/2 Art. water and 1/2 tsp salt in a large pot. Bring to a boil then reduce heat to a minimum and cover; cook until rice will not become soft, about 20 minutes. Remove from heat; let stand 5 minutes without removing the cover. Transfer to a bowl and add oil and grated coconut, set aside.
- Grind into pasta using a food processor or blender leek, cilantro, thyme, garlic, habanero and 1/2 tbsp. water. Transfer 1 tbsp. l paste in a small bowl; add powder curry, turmeric, caraway seeds, 1 tsp. pepper and 1/4 tbsp. water. Shift the remaining paste in a large bowl, add the chicken and 1 tsp. salts; mix thoroughly. Heat olive oil in large pan or cauldron over medium heat. Add curry paste and Luke; fry it, stirring, until the paste is about 5 minutes thick. Add the chicken to the cauldron. Reduce the heat to medium; cover cover and cook almost until cooked for 15 minutes.
- Increase the fire. Open the lid and cook until thick. 15 minutes, stirring occasionally. Add 1 1/2 tbsp. water, carrots, chickpeas and spinach. Bring to a boil, then reduce heat to moderate. Simmer until the chicken is tender, another 15 minutes Transfer the chicken to a 23 x 33 baking dish see, put the rice mixture on top. Bake until golden brown about 25 minutes Garnish with light raisins.
