A delicious Italian-South Indian fusion.MADRAS CURRY CHICKEN RISOTTOIngredients300 grams boneless chicken breast, cut into small pieces2 tbsps Madras curry powder¾ cup Arborio rice2 tbsps coconut oil8-10 curry leaves1 small onion, finely chopped1½ tbsps finely chopped garlicSalt to taste4 cups vegetable stock½ cup coconut milk¼ cup coconut creamFried curry leaves for garnishFried papadams to serveMethod1. Heat oil in a non-stick pan, add curry leaves and let them splutter. Add onion, sauté well and cook till translucent.2. Add garlic, mix well and cook for a minute. Add chicken and sauté well. Cook for 3-4 minutes.3. Add curry powder, mix well and add salt, mix well. Add rice and sauté well.4. Add 2 cups of vegetable stock and mix well. Cover and cook till moisture is absorbed.5. Take the lid off, mix well and add remaining stock, mix to combine. Cover and cook again till the moisture is absorbed. 6. Add coconut milk and mix well. Add coconut cream, mix well to combine and cook for 1-2 minutes. Take it off the heat.7. Transfer to a serving plate, garnish with fried curry leaves and serve hot with fried papadams.Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#sanjeevkapoor #MadrasCurryChickenRisotto
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