Chicken Curry In Crispy Rice Cases Recipe

Name: Chicken Curry In Crispy Rice Cases
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 egg; 2 1/2 tablespoons plain flour or 2 1/2 tablespoons use a gluten-free flour; 3 cups cooked rice; 1 tablespoon oil; 1 onion, finely chopped; 750 g chicken thigh fillets, trimmed & cut into 2cm cubes (or use chicken breast or tenderloin pieces); 1 tablespoon green curry paste; 165 ml light coconut milk; 1 tablespoon lime juice (can substitite lemon juice); 1/3 cup basil leaves, finely shredded

Servings: persons

1 egg
2 1/2 tablespoons plain flour or 2 1/2 tablespoons use a gluten-free flour
3 cups cooked rice
1 tablespoon oil
1 onion, finely chopped
750 g chicken thigh fillets, trimmed & cut into 2cm cubes (or use chicken breast or tenderloin pieces)
1 tablespoon green curry paste
165 ml light coconut milk
1 tablespoon lime juice (can substitite lemon juice)
1/3 cup basil leaves, finely shredded

1
Preheat oven to 180 degrees Celsius.
2
Grease and line 6 3/4 cup capacity pie pans (alternatively you can use muffin pans).
3
Combine the egg and flour in a large bowl. Add the rice and ensure well mixed.
4
Press 1/2 cup rice mix into the base and sides of each pan to form the pie shell. Its best to you wet hands.
5
Bake 10 to 15 minutes or until lightly golden and firm to the touch. Remove from the pans whilst still warm.
6
Heat the oil in a pan and cook the onion until tender. Add chicken and cook 5 minutes or until the chicken is lightly browned. Stir in the curry paste and cook for another minute.
7
Add the coconut milk to the chicken curry mixture and stir until it comes to the boil. Simmer for 10 minutes or un til the mixture thickens. Remove from the heat and stir in the lime juice and the basil.
8
Spoon the chicken curry mixture into the rice cases.
9
Enjoy!

975

kcal

Calories

Fat

122

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 1 egg, 2 1/2 tablespoons plain flour or 2 1/2 tablespoons use a gluten-free flour, 3 cups cooked rice, 1 tablespoon oil, and more.

Yes, Chicken Curry In Crispy Rice Cases falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chicken Curry In Crispy Rice Cases

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