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Categories:Viewed: 51 - Published at: 8 years ago
Ingredients
- 4 boneless chicken thighs
- 500 ml chicken stock
- 50 g grated piloncillo cones (papelon rallado)
- 15 g curry
- 15 g garam masala
- 5 g garlic
- 5 g fresh ginger
- salt and pepper
- 250 g basmati rice
- 50 g carrots, cut into thin stripes
- zucchini, slices
Method
- In a pan with hot oil sautee the chicken thighs with the garlic and the ginger.
- In a casserole, heat the chicken stock with the papelon (grated cane cone), the curry and the garam masala.
- Add the chicken thighs and let the stock reduce to a 1/4th.
- Season to taste.
- Serve with basmati rice, with vegetables and tapioca as an accompaniment.
- Decorate with curry oil and spinach oil (drizzle).
