Curry Chicken Thigh Pilaf
1.
Ingredients, servings for 2 persons • 1 cup of fragrant rice, preferably organic, with obvious taste difference, a large chicken leg, boneless, cut into large pieces • 2.5tbs Korma paste, available at IFC city'super, or online search and search • 5 small onions, or half a regular-sized onion • 1 sweet corn (choose organic, which tastes better) • 1 larger dried chili, recommended Xinjiang dried chili, sweeter than spicy, thick meat. Soak in water until the pepper meat becomes thick before use, so that it will not burn easily when it is put into the pot. • 2 cloves of fatter garlic, smashed flat, finely chopped • Sea salt and ground black pepper • 3tbs olive oil or sunflower oil, depending on your taste choice • Coriander, chopped according to taste, add it to taste, I took it I forgot to add it at the time. • About 2tbs of dry white wine. Cheaper imported white wine is good. The ratio of broth, fragrant rice to broth is generally 1:1.3
2.
Stand the corn upright and cut it on the side. Don’t cut too deep. There will be hard crumbs. Don’t waste the remaining corn on the cob. If you scrape it with a knife, there will be a thick corn syrup with high sweetness. good stuff!
3.
Add oil to the pan, add onions, minced garlic and shredded peppers, and stir-fry until the onions are soft and slightly caramel-colored.
4.
Also preheat the grill pan until the handle is piping hot, put in the chicken thigh pieces seasoned with salt, first with the skin down, don't turn it in a hurry, after 2-3 minutes, the grill pattern will appear and then sprinkle some olive oil on the pasta without the skin. Turn it over until grilled lines appear. The pot must be hot enough, otherwise it will not retain the moisture in the meat and will stick to the pot easily.
5.
While roasting the chicken thighs, add corn kernels and stir fry together to make it fragrant.
6.
Add the curry paste and stir fry together until the rich aroma of the curry paste is released.
7.
Add the fragrant rice and stir fry together
8.
Until the oil is evenly coated with the rice grains, about 1 min.
9.
Pour in the white wine and wait for the alcohol and acidity to dissipate, about 2 minutes.
10.
Add the broth, season with salt, then put the chicken nuggets into the pot, boil over medium heat and cover, then cook on the lowest heat until the rice grains absorb the water, about 15 minutes, turn off the heat and simmer for 10 minutes. Don’t heat it all the time, it will burn easily in the later stage, and the rice grains will not taste good. It is best to use a cast iron pot, which has strong heat storage capacity and can use waste heat to braise rice. The effect is very good.
11.
If you are proficient, let’s make a simple salad while cooking. I can have another dessert, hahahaha~ You can make it a few more times!
Tips:
＊Curry paste is the semi-finished curry material that can keep the original taste the most. The curry block is a deeply processed product, which contains many non-raw materials such as starch for flavoring. Curry powder is used at different times. For example, when it needs to be powdered, it is usually used with fresh curry spices when it is stewed. In short, curry paste is the first choice for home cooking. It is original, no additives, and can be seasoned. You can't go wrong with curry paste.
