Recipe of Speedy Chicken Casserole on Coconut Glutinous Spicy Rice🍽🍾🍷🐣🍜🍋🌶

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The ingredients needed to make Chicken Casserole on Coconut Glutinous Spicy Rice🍽🍾🍷🐣🍜🍋🌶:

1. Make ready 2 cups Glutinuous rice(colour white milk),wash only one time
2. Make ready then add water to soak for 2 hours. Then drain the water
3. Prepare 1 tsp salt
4. Prepare 1 pandan leaf
5. Get 2 cups tin Coconut Cream milk
6. Get 1 whole Chicken cut into 10-12 pieces, skin off
7. Take 1.5 cm Incision deep cuts parallel
8. Get 1 cup Greek Yoghurt
9. Make ready 4 cloves Garlic smashed cut thinly
10. Prepare 6 cm afresh Ginger sliced very thinly (or Ginger paste 2 tsp)
11. Prepare 2 tsp garam Masala powder
12. Make ready 1 tbs Baba Curry powder
13. Prepare 1 tbs Turmeric powder
14. Prepare 2 lime-kaffir juices
15. Take 2 tbs white vinegar
16. Prepare 2 tsp salt
17. Take 2 tbs sugar
18. Take 1 tsp Mustard
19. Take 1 tbs Kashmir Red Chili powder (mild chili) or
20. Make ready (or 1 tsp Cayenne Pepper powder is up to your preference)
21. Make ready 2 tbs Butter
22. Get 2 cups Rice Bran Oil for deep fry
23. Prepare Garnish: 1 bunch Coriander leaves, chop roughly w/ the stems

Putting the rice mixture on top of the chicken keeps the chicken really moist tender and flavorful. For this chicken and rice casserole I like to use use medium or long grain white rice. I can use almond milk products - yogurt, milk. Chicken and Rice Casserole is an easy to prepare casserole recipe that is full of flavor.

Steps to make Chicken Casserole on Coconut Glutinous Spicy Rice🍽🍾🍷🐣🍜🍋🌶:

1. In a Rice Cooker add the pre-soaked glutinuos rice then put 2 cups coconut cream milk, 5 cups waters, salt and pandan leaf. Cook on high for 10 minutes then lower down the heat, put the lid on and simmer for 20 minutes or until softened. Let it settle for 15 minutes with the lid on, then transfer into a deep large serving bowl, discard the pandan leaf. Garnish with the herb Coriander leaves on top centre, the rice has a beautiful fragrant aroma. Cover top to keep warm.
2. Remove any skin of the Chicken, then using a sharp knife cut 4-6 parallel diagonal slits into each chicken's legs piece, cut all the way to the bone. Season with salt. For marinade: add mixture of Yoghurt, Red Kashmiri powder or cayenne pepper, Ginger paste and salt. Marinade for 30 minutes.
3. In a wok on high heat 2 cups oil. Place the chicken pieces in the hot oil & cook until just brown, turn over and cook for 2' Half cook pieces, almost brown on both sides then turn off the heat. Don't over cook. Transfer the half cooked chicken into a big bowl.
4. In the wok,heat 1 tbs oil& 2tbs butter:add the rest of the ingredients: turmeric, mustard,curry powder, garam masala, Garlic,salt, black pepper, Cayenne pepper.Mix well and cook on low temp for 1'. Then put the Chicken back into the wok:mix the meat to the spicy bumbu with the big spoon until chicken are well coated,add lime-kaffir juice,white vinegar,sugar & 2 cups coconut cream milk and mix all, cook in mild temp for about 10'. Taste the season.Remove chicken into serving deep dish.
5. To serve warm: Put the chicken pieces on top of Glutinuous Rice as bed. To drink with a cup of hot Jasmin tea or with a glass of Sparkling Red Wine. Cheers 😙🍲🎊🎈

I can use almond milk products - yogurt, milk. Chicken and Rice Casserole is an easy to prepare casserole recipe that is full of flavor. I like how the flavor of cream of chicken and mushroom blends with the rest of the ingredients - there is always a celebration going-on in my mouth every time I chew. Spicy chicken casserole with a healthy superfood side dish of protein-rich quinoa. Joe Wicks' tasty sprout recipe balances earthy, sweet and spicy flavours, using tender chicken thighs A warming Cajun-inspired casserole with smoked bacon, peppers and okra - perfect served over rice and beans.

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