 |
Prep Time: 2 Minutes Cook Time: 1 Minutes |
Ready In: 3 Minutes Servings: 6 |
|
This sounds great so I hope it tastes as good as it sounds. Hubby's been bugging me for a new curried rice dish and this one has the added bonus of curried chicken thighs as well! Ingredients:
3 1/2 tablespoons curry powder (i personally like the yellow curry) |
2 teaspoons minced gingerroot |
2 garlic cloves, minced |
1 pinch crushed red pepper flakes |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
1 teaspoon thyme |
10 skinless chicken thighs |
2 cups converted long grain white rice, rinsed |
2 cups mangoes, peeled, seeded, and chopped |
1 onion, chopped |
2 crushed garlic cloves |
2 teaspoons minced fresh gingerroot |
1 tablespoon curry powder |
1 pinch red pepper flakes |
1/4 teaspoon salt |
1/4 teaspoon thyme |
10 whole allspice berries |
3 tablespoons brown sugar |
1 cup water |
2 cups chicken broth |
2 tablespoons lime juice |
0.5 (13 1/2 ounce) can coconut milk |
Directions:
1. In a large bowl, stir together the curry, ginger, garlic, red pepper flakes, salt, pepper, and thyme. Place the chicken in the bowl, and coat evenly with seasoning. Cover, and marinate for 2 hours or more.
2. Preheat oven to 400 degrees F (200 degrees C).
3. In a large bowl, stir together rice, mango, onion, garlic, and ginger. Season with curry, red pepper flakes, salt, thyme, allspice berries, and brown sugar. Stir in water, broth, and lime juice. Pour into a casserole dish, and arrange the marinated chicken on top. Then pour coconut milk over the top. Cover with aluminum foil.
4. Bake in preheated oven for 1 hour. Remove foil, and cook 10 to 15 minutes more. Remove allspice berries before serving.
|
|