Coconut rice pot with chicken
4 Servings • 595 kcal / 2490 kJ, 33 g E, 22 g F, 66 g KH pro Portion
INGREDIENTS
1 onion
1-2 cm ginger
½ Mango
2 spring onions
2 El Ghee
400 g sliced chicken
400 ml coconut milk
350–400 ml of hot poultry stock
300 g Langkornreis
40 g coconut chips
salt
¼ Tl Chili
½ Tl Turmeric Powder
3 Teaspoon ground coriander
2 Teaspoon of ground cumin
2 El Sesamsaat
Preparation time:
that. 20 Minutes (plus cooking time)
Peel and finely chop the onion and ginger. Peel the mango, remove from the stone and dice. Wash the spring onions, clean and cut into fine rings.
Heat the ghee in a saucepan and fry the chicken in it. Add onion and ginger and fry briefly. Mango, Coconut milk, broth, trip, Add coconut chips and spices and bring everything to a boil. Mix well and simmer for 20–30 minutes with the lid closed and over medium heat. Possibly add a little more water.
Stir well before serving and sprinkle with the spring onion rings and sesame seeds.