Yield: 1 Servings
|1 \N||Clove garlic; crushed|
|1 \N||3-inch piece of ginger; peeled and finely chopped|
|2 smalls||To medium chiles; finely chopped|
|¼ cup||Blanched almonds|
|2 tablespoons||Ghee; (or clarified butter)|
|8 \N||Boneless chicken thighs|
|8 \N||Scallions; (green onions) chopped|
|1 tablespoon||Ground almonds|
|1 \N||Cinnamon stick|
|1 cup||Plain yogurt|
|1½ cup||Long grain rice|
|1 cup||Coconut cream|
Blend or process garlic, ginger, chiles, cashews and blanched almonds until finely chopped. heat ghee in pan, add chicken and scallions, cook 3 minutes, add ginger mixture, ground almonds, cloves and cinnamon. Cover and cook 10 minutes, stirring occasionally. Add yogurt, cook, uncovered 10 minutes ortill chicken is tender. Removed cinnamon stick and cloves. Stirn in coconut rice (see below)
Coconut rice: Rinse rice in strainer under cold water till water is clear.
Combine rice, coconut cream and water in heavy pan, cover tightly and simmer gently for 15 minutes. Remove from heat, let stand, covered, on a damp towel 10 minutes. Do not remove lid during cooking and steaming. Fluff rice with fork.
Variation: Remove chicken from pan before adding rice. Set aside. Stir rice into mixture. Beat 2 eggs - add 1 tablespoon water, pinch of corn starch.
Beat till frothy. with wok still on medium heat, drizzle egg into rice & sauce mixture, tossing-stirring constantly till egg is cooked. Serve on plate, top with chicken pieces. Posted to CHILE-HEADS DIGEST by "A.Paysinger" <asenji@...> on Nov 06, 1998, converted by MM_Buster v2.0l.