Aaron's Chicken & Rice
Aaron's Chicken & Rice
Ingredients
For the Chicken
- 1 tablespoon oil
- 1 chicken breast
- to taste salt
- to taste pepper
- 1/2 red onion, sliced
- 1 red capsicum, sliced
- 1 green capsicum, sliced
- 1 clove garlic, minced
- 1 teaspoon ginger, minced
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 cup chicken stock
- 1 tablespoon soy sauce
- 1 tablespoon sweet chilli sauce
- 1 tablespoon tomato paste
- 1 tablespoon lemon juice
For the Rice
- 1 tablespoon oil
- 1 cup basmati rice, rinsed
- 2 cups water
- 1/2 teaspoon salt
For the Coconut Sauce
- 150 grams coconut cream
- 1/2 cup water
- 1 tablespoon sugar
- 1/2 teaspoon salt
For Garnish
- 1/4 cup coriander, chopped
- 1/4 cup spring onion, chopped
- 1/4 cup fried shallots
- 1/2 lemon
Instructions
- 1
Heat 1 tablespoon of oil in a pot over medium heat.
⏱️ 1 min
- 2
Add 1 cup of rinsed basmati rice to the pot. Pour in 2 cups of water and add 1/2 teaspoon of salt. Stir all ingredients together.
⏱️ 2 min
- 3
Bring the mixture to a boil, then reduce the heat to low, cover the pot, and cook for 15 minutes.
⏱️ 15 min
- 4
Once the rice is cooked, remove the lid and fluff it with a fork. Set aside.
⏱️ 1 min
- 5
In a small saucepan, combine 150 grams of coconut cream, 1/2 cup of water, 1 tablespoon of sugar, and 1/2 teaspoon of salt. Stir the ingredients well to combine.
⏱️ 2 min
- 6
Bring the sauce to a gentle simmer over medium-low heat, then remove from heat and set aside.
⏱️ 3 min
- 7
Heat 1 tablespoon of oil in a pan over medium-high heat. Season the chicken breast generously with salt and pepper on both sides.
⏱️ 1 min
- 8
Place the seasoned chicken breast into the hot pan and sear until it turns golden brown on both sides, about 3-4 minutes per side.
⏱️ 8 min
- 9
Remove the chicken breast from the pan and slice it into strips. Set aside.
⏱️ 2 min
- 10
In the same pan, add 1/2 of a sliced red onion, 1 sliced red capsicum, and 1 sliced green capsicum. Sauté these vegetables until they are softened, about 5-7 minutes.
⏱️ 7 min
- 11
Add 1 minced garlic clove, 1 teaspoon of minced ginger, 1 teaspoon of turmeric powder, 1 teaspoon of garam masala, 1 teaspoon of cumin powder, and 1 teaspoon of coriander powder to the pan. Sauté for 1 minute, stirring constantly, until the spices become fragrant.
⏱️ 1 min
- 12
Return the sliced chicken to the pan with the vegetables and spices. Pour in 1/2 cup of chicken stock, 1 tablespoon of soy sauce, 1 tablespoon of sweet chilli sauce, 1 tablespoon of tomato paste, and 1 tablespoon of lemon juice.
⏱️ 2 min
- 13
Stir everything together thoroughly and allow the mixture to simmer for 5 minutes, or until the sauce has thickened slightly.
⏱️ 5 min
- 14
Portion the cooked basmati rice into serving bowls. Spoon the chicken and vegetable mixture over the rice.
⏱️ 2 min
- 15
Generously pour the warm coconut sauce over the chicken and rice.
⏱️ 1 min
- 16
Garnish the dish with 1/4 cup of chopped coriander, 1/4 cup of chopped spring onion, 1/4 cup of fried shallots, and a squeeze of fresh lemon juice from 1/2 a lemon. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Aaron's Chicken & Rice
For the Chicken
- 1 tablespoon oil
- 1 chicken breast
- to taste salt
- to taste pepper
- 1/2 red onion, sliced
- 1 red capsicum, sliced
- 1 green capsicum, sliced
- 1 clove garlic, minced
- 1 teaspoon ginger, minced
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 cup chicken stock
- 1 tablespoon soy sauce
- 1 tablespoon sweet chilli sauce
- 1 tablespoon tomato paste
- 1 tablespoon lemon juice
For the Rice
- 1 tablespoon oil
- 1 cup basmati rice, rinsed
- 2 cups water
- 1/2 teaspoon salt
For the Coconut Sauce
- 150 grams coconut cream
- 1/2 cup water
- 1 tablespoon sugar
- 1/2 teaspoon salt
For Garnish
- 1/4 cup coriander, chopped
- 1/4 cup spring onion, chopped
- 1/4 cup fried shallots
- 1/2 lemon
Instructions
- 1
Heat 1 tablespoon of oil in a pot over medium heat.
⏱️ 1 min - 2
Add 1 cup of rinsed basmati rice to the pot. Pour in 2 cups of water and add 1/2 teaspoon of salt. Stir all ingredients together.
⏱️ 2 min - 3
Bring the mixture to a boil, then reduce the heat to low, cover the pot, and cook for 15 minutes.
⏱️ 15 min - 4
Once the rice is cooked, remove the lid and fluff it with a fork. Set aside.
⏱️ 1 min - 5
In a small saucepan, combine 150 grams of coconut cream, 1/2 cup of water, 1 tablespoon of sugar, and 1/2 teaspoon of salt. Stir the ingredients well to combine.
⏱️ 2 min - 6
Bring the sauce to a gentle simmer over medium-low heat, then remove from heat and set aside.
⏱️ 3 min - 7
Heat 1 tablespoon of oil in a pan over medium-high heat. Season the chicken breast generously with salt and pepper on both sides.
⏱️ 1 min - 8
Place the seasoned chicken breast into the hot pan and sear until it turns golden brown on both sides, about 3-4 minutes per side.
⏱️ 8 min - 9
Remove the chicken breast from the pan and slice it into strips. Set aside.
⏱️ 2 min - 10
In the same pan, add 1/2 of a sliced red onion, 1 sliced red capsicum, and 1 sliced green capsicum. Sauté these vegetables until they are softened, about 5-7 minutes.
⏱️ 7 min - 11
Add 1 minced garlic clove, 1 teaspoon of minced ginger, 1 teaspoon of turmeric powder, 1 teaspoon of garam masala, 1 teaspoon of cumin powder, and 1 teaspoon of coriander powder to the pan. Sauté for 1 minute, stirring constantly, until the spices become fragrant.
⏱️ 1 min - 12
Return the sliced chicken to the pan with the vegetables and spices. Pour in 1/2 cup of chicken stock, 1 tablespoon of soy sauce, 1 tablespoon of sweet chilli sauce, 1 tablespoon of tomato paste, and 1 tablespoon of lemon juice.
⏱️ 2 min - 13
Stir everything together thoroughly and allow the mixture to simmer for 5 minutes, or until the sauce has thickened slightly.
⏱️ 5 min - 14
Portion the cooked basmati rice into serving bowls. Spoon the chicken and vegetable mixture over the rice.
⏱️ 2 min - 15
Generously pour the warm coconut sauce over the chicken and rice.
⏱️ 1 min - 16
Garnish the dish with 1/4 cup of chopped coriander, 1/4 cup of chopped spring onion, 1/4 cup of fried shallots, and a squeeze of fresh lemon juice from 1/2 a lemon. Serve immediately.
⏱️ 2 min