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Bengali Mama Episode 1

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Ingredients
For the sauce
  Massaman curry paste 1⁄2 Cup (8 tbs)
  Coconut milk 13 1⁄2 Fluid Ounce (chaokoh)
For the chicken
  Sesame oil 2 Tablespoon
  Onion 1 Cup (16 tbs), chop
  Chicken breast boneless skinless 2 , cubed
  Curry powder 1 Tablespoon
  Ginger powder 1 Teaspoon
  Mustard powder 1⁄2 Teaspoon
  Nutmeg powder 1⁄2 Teaspoon
  Carrots 1 Cup (16 tbs), shredded
  Potatoes 2 Cup (32 tbs), cubed
For the rice
  Rice 2 Cup (32 tbs)
  Water 4 Cup (64 tbs)
  Limes 2 Small
  Coriander 2 Tablespoon, chop
For the garnish
  Cashew 2 Tablespoon
  Corriander leaves 1 Tablespoon, chop
Directions

GETTING READY
1. Chop the onions and cut the chicken breast into cubes or bite size pieces.
2. Shred the carrots and cube the potatoes, keep it aside until needed.

MAKING
3. In a saucepan sauté the curry pasta along with the coconut milk, stir well and let it simmer for 10-15 minutes.
4. While the sauce is simmering, heat up a wok and pour sesame oil and sauté the onions until translucent.
5. Add the chicken and sauté for few minutes add curry powder, ginger, nutmeg and mustard, stir well and let the chicken cook.
6. In the meantime cook the rice with water, in the electric rice cooker for 10-20 minutes at 250 degree.
7. Add the sauce to the chicken and mix well, add carrots and potatoes.
8. Let the potatoes and chicken cook completely.
9. Once the rice is cooked, transfer it in a serving bowl add the lime juice and sprinkle coriander and mix.
10. Once the chicken is ready, turn off the heat.

SERVING
11. Serve the chicken curry along with the cilantro rice and garnish it with some coriander and cashews.

Things You Will Need
wok
saucepan
rice cooked

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Fusion
Course: 
Main Dish
Taste: 
Savory
Method: 
Simmering
Dish: 
Curry
Ingredient: 
Chicken Breast
Restriction: 
High Fiber, High Protein
Preparation Time: 
30 Minutes
Cook Time: 
50 Minutes
Ready In: 
80 Minutes
Servings: 
6

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