Ingredients:
Rice white long grain Indica from Mistral - 1 stack.
Water (for cooking rice) - 2 tbsp.
Salt - to taste
Ground black pepper - to taste
Apple green - 1 PC.
Chicken fillets - 2 PCs.
Coconut milk - 200 ml
The young peas in pods sugar - 80 g
Green onion (for decoration) - 10 g
Lime juice and 0.5 tbsp
Lime (for garnish) - a few cloves
Vegetable oil - 1 tbsp
Curry - 1 tbsp
Cashew - 30 g
Preparation:
1. The rice is washed and put in a saucepan, pour water, salt to taste and bring to a boil. The fire abated, the pan tightly close the lid. I cook rice on low heat for about 30 minutes.
2. Apples my, clean from seeds, cut into thin slices, sprinkled with lime juice.
3. In a frying pan heat up vegetable oil. Fry on medium heat for chicken, sprinkled to taste with salt and ground black pepper.
4. To the chicken add curry and coconut milk and put on medium heat for about 8 minutes.
5. Add to the pan peas and an Apple. Continue to simmer for about 5 minutes, stir the dish.
6. On a dish lay out rice, then the sliced chicken, Apple and peas, watering sauce from the pan. Sprinkle the dish with green onions and cashews.
Bon appetit!
0 comments:
Post a Comment