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Caribbean Chicken Curry with Coconut Rice and Mango-Orange Salsa
2018-08-06
https://www.metro.ca/userfiles/image/recipes/cari-poulet-caraibes-riz-noix-coco-salsa-mangue-orange-10902.jpg
PT30M
PT35M
PT1H05M
Prepare the ingredients.Cut the cucumber into dice.Thinly slice the green onion.Peel and mince ginger.Mince the garlic.Roughly chop the coriander.Prepare the rice.Bring the rice, coconut milk and a pinch of salt to a boil over high heat.Reduce heat to medium low, cover, and simmer until liquid is fully absorbed, about 15-17 minutes.Remove pot from heat and let stand, still covered.In a bowl, mix the cucumber, green part of the green onion, and 1/2 of the lime juice.Drizzle 1/2 of the olive oil, season with salt and pepper and let marinate, stirring occasionally, for 10 minutes.Meanwhile, prepare the salsa.Peel and dice the mango and the orange.Finely chop the shallot.Mix in a bowl with 1/2 the garlic, remaining lime juice, 1/2 the coriander, salt and pepper. Set aside.Cut chicken into cubes and season with salt and pepper.Heat remaining olive oil in a pan over medium-high heat.Add chicken in a single layer and cook for 2-3 minutes.Add remaining garlic, spice mix, white part of the green onions and ginger to the chicken and cook, stirring, for 1-2 minutes.Add water and cook, stirring, for 2-3 minutes.Turn off heat and stir in butter.Serve coconut rice in plates, top with chicken curry and garnish with remaining coriander.Accompany with cucumber salad and salsa.
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2 Tbsp. (30 mL) butter
4 g coriander
1 tsp. (5 mL) ground coriander
1 tsp. (5 mL) cumin
1 tsp. (60 mL) curcuma
1/4 cup (60 mL) water
1 cm ginger
1 garlic clove
2 Tbsp. (30 mL) olive oil
398 mL coconut milk
1 lime
1/2 mango
1 min cucumber
1 green onions
1/2 orange
2 chicken breast
1 tsp. (5 mL) allspice
3/4 cup (180 mL) jasmin rice
1/2 french shallot
Caribbean Chicken Curry with Coconut Rice and Mango-Orange Salsa
2
servings
0:30
Preparation
0:35
COOKING
1:05
TOTAL TIME
Ingredients
-
2 Tbsp.
(30 mL)butter
-
4 g
coriander
-
1 tsp.
(5 mL)ground coriander
-
1 tsp.
(5 mL)cumin
-
1 tsp.
(60 mL)curcuma
-
1/4 cup
(60 mL)water
-
1 cm
ginger
-
1
garlic clove
-
2 Tbsp.
(30 mL)olive oil
-
398 mL
coconut milk
-
1
lime
-
1/2
mango
-
1
min cucumber
-
1
green onions
-
1/2
orange
-
2
chicken breast
-
1 tsp.
(5 mL)allspice
-
3/4 cup
(180 mL)jasmin rice
-
1/2
french shallot
Preparation
Prepare the ingredients.
Cut the cucumber into dice.
Thinly slice the green onion.
Peel and mince ginger.
Mince the garlic.
Roughly chop the coriander.
Prepare the rice.
Bring the rice, coconut milk and a pinch of salt to a boil over high heat.
Reduce heat to medium low, cover, and simmer until liquid is fully absorbed, about 15-17 minutes.
Remove pot from heat and let stand, still covered.
In a bowl, mix the cucumber, green part of the green onion, and 1/2 of the lime juice.
Drizzle 1/2 of the olive oil, season with salt and pepper and let marinate, stirring occasionally, for 10 minutes.
Meanwhile, prepare the salsa.
Peel and dice the mango and the orange.
Finely chop the shallot.
Mix in a bowl with 1/2 the garlic, remaining lime juice, 1/2 the coriander, salt and pepper. Set aside.
Cut chicken into cubes and season with salt and pepper.
Heat remaining olive oil in a pan over medium-high heat.
Add chicken in a single layer and cook for 2-3 minutes.
Add remaining garlic, spice mix, white part of the green onions and ginger to the chicken and cook, stirring, for 1-2 minutes.
Add water and cook, stirring, for 2-3 minutes.
Turn off heat and stir in butter.
Serve coconut rice in plates, top with chicken curry and garnish with remaining coriander.
Accompany with cucumber salad and salsa.
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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