Chicken Curry in Crispy Rice Cases

May 18, 2023May 18, 20230 1
Chicken Curry in Crispy Rice Cases - A delicious and unique way to enjoy chicken curry
in Main

Prep

20 min

Cook

35 min

Ready In

55 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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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

Nutrision Information

Servings Per Recipe
4
Calories
442
Sugar
2g
Fat
16g
Chicken Curry in Crispy Rice Cases is a unique and delicious way to enjoy chicken curry. Instead of serving the curry with rice on the side, this recipe turns rice into crispy cases which are then filled with a flavorful and aromatic chicken curry. The dish is quick and easy to prepare making it a great weeknight dinner option. Additionally, the recipe provides a good source of protein and healthy fats, and the green curry paste provides a spicy kick that may help boost metabolism and aid in digestion. The lime juice adds a refreshing zing while also helping to increase the absorption of nutrients from the dish. Serve this dish with a side salad or roasted vegetables to increase the nutrient content.

Instructions

1.Preheat oven to 200°C/400°F. Grease a 12 hole muffin pan. Lightly whisk the egg in a small bowl.
2.Sift flour into another bowl. Stir in egg. Add cooked rice. Mix well.
3.Spoon rice mixture evenly into prepared pan holes. Use fingers to press rice onto bases and up sides of holes. Bake for 15 minutes or until edges of rice are golden and crispy. Remove from oven. Keep warm.
4.Heat oil in a frying pan over medium-high heat. Cook onion, stirring, for 2 minutes or until softened. Add chicken. Cook, stirring occasionally, for 5 minutes or until browned. Add curry paste. Cook, stirring, for 1 minute or until fragrant.
5.Add coconut milk. Bring to the boil. Reduce heat to low. Simmer for 8 to 10 minutes or until chicken is cooked through and sauce has thickened.
6.Stir in lime juice and basil. Spoon curry among rice cases. Serve.

PROS

This dish is a creative and tasty way to enjoy chicken curry.

The crispy rice cases add texture and flavor to the dish.

This recipe is quick and easy to make, making it perfect for a weeknight dinner.

CONS

This dish may not be suitable for those with a gluten intolerance.

The dish does not include any vegetables, so it may be beneficial to serve it with a side salad or roasted vegetables to increase the nutrient content.

HEALTH & BENEFITS

This dish is a good source of protein and healthy fats.
The green curry paste provides a spicy kick and may help boost metabolism and aid in digestion.
The addition of lime juice may help increase the absorption of nutrients from the dish.

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