Roasted poultry, curry and coconut coat, with rice

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It makes for an unlikely combination, but when a Pakistani chef moves to France, the results can be interesting! France-based Michelin-star chef Sylvestre Wahid exclusively shares with us one of his French-Pakistani fusion creation's.
  • SERVES 4
  • A LITTLE EFFORT

Nutrition per serving

  • Calories 1,250
  • Carbohydrates 72g
  • Saturated Fat 32g
  • Sugar 30g
  • Protein 83g
  • Fat 95g
  • Fiber 11g
  • Salt 3.5g


Ingredients

  • 1.6kg whole chicken
  • 1 tbsp of red curry paste
  • 1 bunch of thyme
  • 1 bunch of rosemary
  • 10g of Espelette chili pepper
  • 10cl olive oil
  • 10 garlic cloves
  • 1/2 bunch of thyme
  • 5g of fleur de sel
  • 2kg poultry carcasses
  • 1 onion
  • 3 shallots
  • 1 bunch of thyme
  • 1 bunch of rosemary
  • 1 bay leaf
  • 150ml olive oil
  • 50g butter
  • 150ml white chicken stock
  • 1 head of garlic
  • 1 tbsp yellow curry powder
  • 1 tbsp ginger, grated
  • 1 lemongrass sticks
  • 330ml orange juice
  • 1 can of coconut milk
  • 250g Basmati rice
  • 1 tbsp olive oil
  • 1 bay leaf
  • 2 cinnamon sticks
  • 1 tbsp green cardamom
  • 150ml coconut milk
  • 1/2 white chicken stock
  • 50g fresh pineapple cubes
  • 50g fresh coconut, grated
  • 50g raisins
  • 50g green apples
  • 40 slices of fried onions (cut into rings)
  • 1 bunch of flat-leaf parsley, fried

Method

  1. Tie the wings and legs of the chicken with a thread. Empty out the insides. Put in the garlic cloves, thyme, rosemary, and season with fleur de sel and pepper.
  2. Baste the poultry with the red curry paste and roast for 45mins at 220C. Set aside for 15 mins. Cut the poultry into four slices and arrange on a platter.
  3. To make the poultry juice, heat the olive oil in a cast iron pot. Add the chicken carcasses, and when it reaches a brown colour, add the butter. Add in the herbs and sweat the onions for several minutes.
  4. Remove the grease from the pot and deglaze with orange juice and coconut milk. Reduce it by half and add in the poultry juice, and herbs. Cook on low heat for 2-3 mins, and then strain the juice to reduce by half again.
  5. Heat olive oil in a pan and add in the rice. Cook for 1 min, add the bay leaf, cinnamon stick and cardamom. Cook for 1 min more and add the coconut milk and white chicken stock. Cover and place in the oven at 220C for 15 mins. Once cooked, add all the fruit cubes, raisins, and coconut, and let it cook for several mins. Serve the rice with the chicken and garnish with the fried onion slices and flat-leaf parsley.
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