Curry Poireau Coco by @niangcook

N/A
Medium

4 servings

🍗

4

Chicken Thighs

🥣

30 ml

Chicken Marinade

🥬

200 g

Leek

🧄

6 g

Garlic

🥥

200 ml

Coconut Milk

🥥

200 ml

Coconut Milk

🌕

30 ml

Curry Powder

🌶️

1 tsp

Chilli

🌶️

1 tsp

Pepper

🧂

1.5 ml

Salt

🍚

190 g

Basmati Rice

Preparation Steps

  1. Step 1/11

    Trim the chicken thighs and coat them evenly with the 2 tbsp chicken marinade in a mixing bowl.

    chicken thighs
    chicken marinade
    🔪chef's knife
    🪵cutting board
    🥣mixing bowl
    🥄measuring spoons

  2. Step 2/11

    Wash and thinly slice the leek, then finely chop the 2 garlic cloves.

    leek
    garlic
    🔪chef's knife
    🪵cutting board

  3. Step 3/11

    Heat a large pan over medium heat and brown the marinated chicken thighs for 4 to 5 minutes per side.

    chicken thighs
    🥄wooden spoon

  4. Step 4/11

    Add the sliced leek and chopped garlic to the pan, then sauté for 4 minutes until softened.

    leek
    garlic
    🥄wooden spoon

  5. Step 5/11

    Stir in the 2 tbsp curry powder, then cook for 1 minute to toast the spices.

    curry powder
    🥄measuring spoons
    🥄wooden spoon

  6. Step 6/11

    Pour 200 ml coconut milk into the pan and season with the chili pepper, black pepper, and salt.

    coconut milk
    chili pepper
    black pepper
    salt
    🥛measuring cup
    🥄measuring spoons
    🥄wooden spoon

  7. Step 7/11

    Cover the pan and simmer the curry over low heat for 18 to 20 minutes, until the chicken is cooked through.

    chicken thighs
    🥄wooden spoon

  8. Step 8/11

    Rinse 1 cup basmati rice under cold water, then place it in a saucepan with 200 ml coconut milk and 240 ml water.

    basmati rice
    coconut milk for rice
    water
    🥛measuring cup
    🍴fork

  9. Step 9/11

    Bring the rice to a boil, then cover and cook over low heat for 12 minutes until the liquid is absorbed.

    basmati rice
    coconut milk for rice
    water

  10. Step 10/11

    Rest the rice covered for 5 minutes, then fluff it with a fork.

    basmati rice
    🍴fork

  11. Step 11/11

    Serve the coconut curry chicken and leek sauce over the coconut basmati rice.

    chicken thighs
    leek
    coconut milk
    basmati rice
    🥄wooden spoon

Composition

Ingredients

Types

Meat, Condiment, Seasoning, Vegetables, Aromatics, Dairy alternatives, Canned goods, Herbs and spices, Grains

Ingredients

Chicken thighs, Chicken marinade, Leek, Garlic, Coconut milk, Curry powder, Chilli, Pepper, Salt, Basmati rice

Allergens

Coconut

Dietetics

Dietary regimen

Gluten-free, Dairy-free

Calories

690 kcal

Macro nutrients

Protein: 31g, Carbohydrates: 58g, Fat: 37g, Fiber: 3.5g, Sugars: 4g

Nutritional Information

Minerals

Sodium: 520mg, Potassium: 660mg, Iron: 3.4mg, Calcium: 75mg

Vitamins

Vitamin C: 12mg, Vitamin B6: 0.6mg, Vitamin B12: 0.7µg

Preparation

Time Information

Temps

Non spécifié

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

chef's knife, cutting board, mixing bowl, measuring spoons, measuring cup, wooden spoon, fork

Appliances

stovetop

Type

Type

Type Of Dish

Main Course, Rice Dish, Curry

Occasions

Lunch, Dinner, Family Meal, Weeknight

Origin

Source

Platform

instagram

Original Creator

@niangcook

Origin

Cuisine

French-inspired, West African-inspired, Fusion

Geographic

France, Europe

Various

Aspect

Texture

Creamy, Tender, Fluffy, Silky

Flavors

Curry-spiced, Coconutty, Savory, Garlicky, Mildly spicy, Aromatic

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Cool quickly before refrigerating,Store in an airtight container,Reheat chicken to steaming hot), freezer : 2 months (Freeze in airtight portions,Freeze rice and curry separately when possible,Thaw overnight in the refrigerator)