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Dans la lune

January 4, 2018

Chicken over rice

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Chicken over rice

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Persons
5
Chicken over rice

Ingredients

  • 300g skinless chicken breasts - cut into bite size

- Ingredient A -

  • 100g yogurt
  • 2 garlic cloves - finely chopped
  • 1 tsp sweet paprika powder
  • 1 tsp garam masala
  • 1 tsp coriander powder
  • 1 tsp cumin seeds
  • 1 tsp olive oil
  • 1/2 tbsp ketchup
  • 1 tsp sugar
  • 1 tsp soy sauce
  • dash of salt to taste

- Ingredient B -

  • 50g sour cream
  • 1 tsp garlic powder

For the yellow rice

  • 2 cup Japanese rice or thai rice - wash the rice well and drain.
  • 2 cup water
  • 1 tsp turmeric powder
  • 15g butter

For the sauce

  • 35g yogurt
  • 40g sour cream
  • 1 tsp mayonnaise
  • 1 tbsp heavy cream
  • dash of salt
  • dash of sugar
  • some of lemon juice

For the eggplants topping

  • 1 egg plant - cut into bite size
  • 1 tbsp olive oil
  • 30g soy sauce
  • 30g balsamic vineger
  • 1 1/2 tbsp sugar
  • Lettuce or equivalent for garnish

Instructions

  • 1. In a bowl, add all the ingredient A and mix well. Marinade chicken in this sauce for 2 to 3 hours.
  • 2. Prepare the rice Put the washed rice in a rice cooker pot. Add the water to the rice.
  • 3. Add turmeric powder and butter over the rice. If there are any options on your rice cooker, then choose white rice. Click to start!
  • 4. In a small bowl, combine all the sauce ingredient and mix well. Set aside in the fridge until the meal is ready.
  • 5. Make the white sauce topping In a skillet, heat 1 tbsp vegetable oil and fry the chicken until no longer pink. Add ingredients "B" and continue to stir for another 1 to 2 min.
  • 6. Make the eggplant topping In a frying-pan, heat 2 tbsp olive oil (extra) over high heat and fry eggplants until wilted. Transfer them to a plate lined with paper towels to drain the excess oil. Set aside.
  • 7. Still in the same frying pan (without washing after cooking eggplants), add soy sauce, balsamic vinegar and sugar and bring it to boil. Once boiling, add 1 tbsp olive oil. Add eggplants to marinate for about 1 hour.
  • 6. All together now Serve each plate : First rice, then add chicken, lettuce garnish and eggplant on top of the rice. Finally top with the white sauce.
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