Fried coconut chicken
6 servings: Preparation time 20 minutes
- 4 dl of Basmati rice
- 2 tbsp of oil
- ½ tsp of black pepper
- ½ tsp of paprika powder
- 2 garlic cloves
- 1 onion
- 400 g frozen or fresh vegetables (cauliflower, broccoli, carrot)
- 600 g of unmarinated chicken fillet
- 1 dl of soy sauce
- approx. ½ dl of sweet chili sauce
- 1½ liter of chicken broth (1½ liter of water and 3 cubes of chicken broth or 4½ tbsp of chicken stock)
- 1 tbsp of coconut milk (2.5 dl)
- (salt)
Cut the onions into four parts and then into slices. Coarsely crush the garlic cloves. Cut the chicken fillets into morsels. Heat the Muurikka Wok pan and add in the oil. Add in coarsely ground black pepper, paprika powder and garlic, sauté for a while and stir constantly. First add in the onions and then the fresh or frozen vegetables, mix with a large spatula. Once the vegetables start to melt or cook, add in the raw chicken. Once the chickens have got a little color, add in the rice and chicken broth. When the rice is cooking, add in the soy and chili sauce. After a while, also add in the coconut milk and stir. Check the flavours and add in a pinch of salt, if necessary. Serve directly from the paella pan and enjoy! Recipe: Eeva-Maria Lisko @keveammatkattilat 