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Main Ingredients | Boneless chicken breasts, Madras curry powder |
Cuisine | Fusion |
Course | Rice |
Prep Time | 6-10 minutes |
Cook time | 26-30 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Easy |
Others | Non Veg |
Ingredients list for Madras Curry Chicken Risotto
- 300 grams Boneless chicken breasts cut into small cubes
- 2 tablespoons Madras curry powder
- 3/4 cup Arborio rice
- 2 tablespoons Coconut oil
- 8-10 Curry leaves
- 1 Small onion finely chopped
- 1 1/2 tablespoons Garlic finely chopped
- to taste Salt
- 4 cups Vegetable stock
- 1/2 cup Coconut milk
- 1/4 cup Coconut cream
- to garnish Curry leaves fried
- to serve Pappadums fried
Method
- Heat oil in a non-stick pan, add curry leaves, onion and garlic, mix and sauté till onion turns translucent.
- Add chicken, mix and sauté for 3-4 minutes. Add curry powder and salt and mix well.
- Add rice and mix well. Add 2 cups of vegetable stock, mix well, cover and cook till lthe moisture is absorbed.
- Take the lid off, mix well and add remaining stock, mix well, cover and cook again till the moisture is absorbed.
- Add coconut milk and mix well. Add coconut cream, mix well and cook for 1-2 minutes. Take it off the heat.
- Transfer into a serving plate, garnish with fried curry leaves and serve hot with fried papadams.
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