Peanut Chicken & Rice Bake
Serves 1
Directions
- 1Add chicken thighs and curry powder to a bowl and mix well.
- 2In a separate measuring cup, combine grated garlic, grated ginger, peanut butter, sesame oil, lime juice, coconut milk, chicken stock, soy sauce, Chinese rice wine vinegar, sriracha, rice vinegar, and brown sugar.
- 3Blend the sauce ingredients with an immersion blender until smooth.
- 4Sear the seasoned chicken thighs in a pan.
- 5Remove the chicken and add sliced onion to the pan, cooking until caramelized.
- 6Add basmati rice to the pan with the onions.
- 7Pour the peanut coconut sauce over the rice.
- 8Place the seared chicken thighs on top of the rice and sauce.
- 9Cover the pan and allow the rice and chicken to cook together.
- 10Prepare the cucumber salad by adding spring onions, soy sauce, rice vinegar, sesame seed oil, crispy chili oil, and toasted sesame seeds to a food container.
- 11Bash the cucumber with a meat tenderizer.
- 12Cut the bashed cucumber into pieces and add them to the food container with the other salad ingredients.
- 13Shake the container to mix the cucumber salad.
- 14Once cooked, remove the lid from the chicken and rice bake.
- 15Serve the peanut chicken and rice bake in a bowl, topped with additional peanut sauce, sliced green onions, pickled red cabbage, and the bashed sesame cucumber salad.
Ingredients
- 250 g basmati rice
- 600 g boneless skinless chicken thighs
- 1 Tbsp curry powder
- 0.5 Tbsp mild chilli powder
- 1 white onion
- Salt
- black pepper
- 0.5 Tbsp groundnut oil
- Pickled red cabbage
- 3 cloves garlic
- 15 g ginger
- 2 Tbsp peanut butter
- 200 ml coconut milk
- 300 ml chicken stock
- 1 Tbsp soy sauce
- 1 Tbsp Chinese rice wine vinegar
- 1 Tsp sriracha
- 1 Tsp toasted sesame oil
- 1 Tbsp rice vinegar
- 0.5 lime
- 0.5 Tbsp brown sugar
- 1 large cucumber
- 1 clove garlic
- 2 spring onions
- 1 Tbsp soy sauce
- 1 Tbsp rice vinegar
- 1 Tsp sesame seed oil
- 1 Tsp crispy chilli oil
- 1 Tbsp sesame seeds
Equipment
bowlpanmeasuring cuplime squeezerimmersion blenderlidfood containermeat tenderizerspoonfork
Tips
- The sauce used to cook the rice doubles up and cooks down to make the perfect Peanut pouring sauce.
- You get lovely burnt crispy little bits of rice at the bottom of the pan.
Related recipes
Hotel Tiffin Sambar
Indian · Soup
Lamb Korma
Indian · Soup
Palestinian Msalfan
Indian · Soup
Slow Cooker Squash Soup
Indian · Soup
Maggi Noodle Masala Tastemaker
Indian · Soup
Talahu Gosht
Indian · Soup
Mum's secret red chilli mix
Indian · Soup
Degi Style Aloo Chicken Shourba
Indian · Soup
Chicken Shanwari
Indian · Soup
Mutton Qeema
Indian · Soup
Boneless White Butter Chicken
Indian · Soup
Curry powder
Indian · Soup