Curry Chicken With Coconut, Mushrooms And Rice (Thai Style)

1. 1

   First, cook rice according to the instructions on the packet: bring water to a boil in a small pan with a pinch of salt, one clove, one laurel leaf and 2 or 3 spoons of coconut milk. When it starts to boil, put the packet of rice inside the pan and let it cook for 10-12 minutes (according to instructions). Once the rice is ready, leak out and drain it. Set aside.

2. 2

   Second, with a grinder (or hand mortar otherwise), crush the spices: clove, cinnamon, curry, cayenne pepper (depending on how hot you want it). Add one clove of garlic and grind again. Save this mix for later.

3. 3

   Next, chop one onion and poach it in a big pan with some olive oil, medium heat. Stir until it goes translucent.

4. 4

   Once the onion is poached, add the mushrooms and the mix of spices. Lower heat and keep stirring while you go with next steps.

5. 5

   Pour almonds into a pan (no oil needed) and saute them just a bit. Once they start to get brown, put away from the pan (be careful, they get burn easily) and grind them until they look almost like flour. Set aside.

6. 6

   Using the same pan, add some oil and cook the chicken to high heat with a pinch of salt. Once it's cooked, add it to the first pan with onion, mushrooms and spices..

7. 7

   Now, add about 250 ml of coconut milk (2 or 3 cups, or as much as you want), stir and combine well. Let it cook to medium heat.

8. 8

   Add crushed almonds to the pan, stir and let the sauce reduce during 5-10 minutes (according to desired thickness).

9. 9

   Once the curry and coconut sauce has reduced a bit and looks thick enough, move aside and serve with freshly cooked basmati rice. Our healthy thai feast is ready, enjoy!

* Per serving · 4 servings · Values may vary.