Rice, a creamy coconut curry and skewers of thai red curry marinated chicken - a one pot meal made to impress. THAI RICE BOWL - (Serves - 4)Ingredients2 tablespoons Thai red curry paste3 cups cooked rice250 grams boneless chicken, cut into 2 inch strips1 teaspoon light soy sauceSalt to taste1 tablespoon chopped garlic3 tablespoons oil1 fresh red chilli, finely chopped1 medium onion, finely choppedCrushed black peppercorns to taste¾-1 cup coconut milkFresh coriander sprig for garnishingMethod1. Take chicken in a bowl. Add 1 tablespoon red curry paste, soy sauce, salt and ½ tablespoon garlic and mix well. Set aside to marinate.2. Heat 1 tablespoon oil in a non-stick pan. Add remaining garlic and sauté for 30 seconds. Add ½ of red chilli and onion, mix and sauté till onion turns translucent. 3. Add rice and toss. Add salt and toss again. Add crushed peppercorns and mix.4. To prepare curry, heat 1 tablespoon oil in another non-stick pan. Add remaining red chilli and sauté for 30 seconds. Add remaining red curry paste and sauté for 1 minute. Add coconut milk gradually, mix and cook for 1 minute. Add salt, mix and cook for 1-2 minutes. 5. Skewer each marinated chicken strips onto satay sticks. 6. Heat remaining oil in another non-stick pan. Place the chicken skewers and cook till fully done and golden from all sides. 7. Transfer rice mixture in a serving bowl. Place skewers and pour the curry on top. Serve hot garnished with a coriander sprig.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
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