Coconut Curry over Sticky Rice Recipe

Recipesfull introduces to you: Chicken Thigh Recipes. (Coconut Curry over Sticky Rice Recipe). This is an Asian mashup of a more traditional Japanese curry and a Thai coconut curry. It is savory, rich, and comforting. If you like spice, you will enjoy this, or omit the Sriracha for a much milder version. This recipe can be halved easily. Your home will smell amazing!

Brief

Prep 20 mins

Cook: 1hr10 mins

Additional: 20 mins

Total: 1hr50 mins

Servings: 8

Yield: 8 servings

Coconut Curry over Sticky Rice Recipe

Ingredients

2 tablespoons butter

1 pound roughly chopped cooked chicken thighs

1 large onion

finely chopped

1 apple - peeled

cored

and minced

2 large cloves garlic

grated

4 tablespoons yellow curry powder

2 tablespoons tomato paste

1 ½ tablespoons all-purpose flour

1 ½ teaspoons zafrani garam masala

½ teaspoon ground ginger

3 ¾ cups light unsweetened coconut milk

divided

2 large carrots

peeled and roughly chopped

1 large russet potato

peeled and roughly chopped

4 ¾ cups chicken broth

divided

3 tablespoons light brown sugar

2 tablespoons mushroom-flavored dark soy sauce

2 tablespoons chile-garlic sauce (such as Sriracha®)

or to taste

salt to taste

2 cups uncooked short-grain white rice

½ teaspoon salt

Meat and Poultry

Directions

Step 1

Heat butter in a pan over medium-low heat. Saute onion until soft translucent and slightly caramelized about 10 minutes. Add apple garlic curry powder tomato paste flour garam masala and ginger. Stir while allowing spices to bloom and flour to cook 2 to 3 minutes. Add 2 cups coconut milk carrots and potato; bring to a boil. Add 4 cups broth brown sugar soy sauce and Sriracha; return to a boil.

Step 2

Toss chicken into the pan and cover. Reduce heat to a simmer and cook for 30 minutes. Remove the lid and check thickness; if it appears thin leave lid off and allow to simmer until reduced to your liking about 15 minutes. Season with salt to taste.

Step 3

Meanwhile place rice into a bowl or pot and fill with water a few inches above the rice. Shake from side to side with a flat hand and separated fingers while moving up and down. Pour out water and repeat process until water runs clear about 5 times. Drain in a fine-mesh strainer.

Step 4

Combine drained rice remaining coconut milk remaining chicken broth and 1/2 teaspoon salt in your pot and stir. Bring to a boil; cover reduce heat to a light simmer and allow to cook until rice is fluffy and liquid has been absorbed about 20 minutes. Remove from heat cover the lid with a towel and let rest for 20 minutes. Serve with chicken mixture.

Nutritional Information

Coconut Curry over Sticky Rice Recipe

Servings Per Recipe:8

Calories: 645.5

% Daily Value *

Protein: 23.1g 46%

Carbohydrates: 67g 22%

Dietary Fiber: 6.4g 26%

Sugars: 10.3g

Fat: 33g 51%

Saturated Fat: 23.8g 119%

Cholesterol: 65.1mg 22%

Vitamin A Iu: 3363.6IU 67%

Niacin Equivalents: 11.7mg 90%

Vitamin B6: 0.6mg 36%

Vitamin C: 15.8mg 26%

Folate: 158.4mcg 40%

Calcium: 71.1mg 7%

Iron: 8.2mg 46%

Magnesium: 101.5mg 36%

Potassium: 813.6mg 23%

Sodium: 1376.7mg 55%

Thiamin: 0.4mg 45%

Calories From Fat: 296.7

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.