Brown Basmati With Coconut, Almonds And Currants

Name: Brown Basmati With Coconut, Almonds And Currants
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups well-seasoned chicken stock; 1 3/4 cups unsweetened regular or ''lite'' coconut milk; 1 1/2 tablespoons butter or vegetable oil; 1/4 cup finely diced onion; 1/4 teaspoon salt, or more to taste; 1 1/4 cups brown basmati rice; 1 1/2 teaspoons curry powder; 1/4 teaspoon cayenne pepper; 2 bay leaves; 1/2 cup currants; 1/4 cup sliced almonds; 1/4 cup shredded unsweetened coconut

Servings: persons

1 1/2 cups well-seasoned chicken stock
1 3/4 cups unsweetened regular or ''lite'' coconut milk
1 1/2 tablespoons butter or vegetable oil
1/4 cup finely diced onion
1/4 teaspoon salt, or more to taste
1 1/4 cups brown basmati rice
1 1/2 teaspoons curry powder
1/4 teaspoon cayenne pepper
2 bay leaves
1/2 cup currants
1/4 cup sliced almonds
1/4 cup shredded unsweetened coconut

1
Preheat oven to 350 degrees.
2
Mix chicken stock and coconut milk together, and set aside.
3
Heat 1 tablespoon butter or oil in a heavy ovenproof 2-quart casserole or saucepan with a lid.
4
Add onion and 1/4 teaspoon salt and cook over low heat until onion is transparent.
5
Stir in the rice, curry powder, cayenne pepper, bay leaves and currants, and mix.
6
Add chicken stock and coconut milk, bring to a boil and stir.
7
Taste liquid, and add more salt if necessary.
8
Cover, and place in oven for about 45 minutes, until rice is just tender and liquid has been absorbed.
9
Set aside, covered, for 5 minutes.
10
While rice is baking, heat remaining butter or oil in a skillet, add almonds and coconut and saute, stirring constantly, until they are toasted.
11
Remove from heat, and keep stirring until mixture stops sizzling.
12
Fold almonds and coconut into the rice.
13
and serve.

530

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 cups well-seasoned chicken stock, 1 3/4 cups unsweetened regular or ''lite'' coconut milk, 1 1/2 tablespoons butter or vegetable oil, 1/4 cup finely diced onion, and more.

Yes, Brown Basmati With Coconut, Almonds And Currants falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!