Indian style chicken / tofu and rice

Indian style chicken / tofu and rice

Chicken / tofu in coconut milk and curry sauce served with Madagascar rice
Time
30 min
diners
4 diners
Difficulty
Difficulty: 2/3
Spiciness
Spiciness: 2/3

Nutritional value

  • Total per serving According to the pullet recipe873 calories

The kit contains

  • Coconut milk carton
  • Curry sauce
  • Basmati rice
  • Seasoning mixture for rice

What you need

  • 1 kg of chicken shanks / pullet / chicken breast or 600 grams of tofu
  • 4 glasses of boiling water (900ml)
  • 2 tablespoons oil
  • Salt to taste

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Preparation method

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1. Sauce preparation

In a small bowl, mix the coconut milk and curry sauce. (For a more spicy taste it is recommended to reduce up to 30% coconut milk)

2. Frying the chicken / tofu

Heat a large pan with a thick bottom to distribute heat evenly, add a little oil and fry the chicken / tofu on a high flame on all sides until golden and beautiful.
Its recorded to remove the chicken / tofu and set aside and drain the oil from the pan.

3. Cooking in sauce

and add to the same pan the curry mixture, coconut milk and the chicken / tofu that we set aside and cook on a low flame for 15 to 20 minutes with the lid closed and occasionally open the lid, mix and close again.

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20:00

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4. Rinsing / soaking of the rice

Rinse the rice in a colander under running water and set aside to drain the liquids.

5. Cooking the rice

In a small pot pour 2 cups of boiling water, salt to taste (recommend 1/2 teaspoon) and the rice and bring to a boil over high heat.
After boiling, lower to a medium flame, mix lightly and cover the pot and wait at least 5 minutes.

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5:00

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6. Rice seasoning

Add the bag of seasoning mixture to the rice, mix and cover with a lid for another 7 minutes.
Turn off the flame and do not open the pot for at least another 5 minutes for perfect evaporation.

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7:00

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Chef's Tip!

It is recommended to add finely chopped dry or fresh chopped coriander towards the end of cooking.
It is recommended to pour some of the sauce left in the pan on the rice (for a particularly strong seasoning).
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