A New Rice & Carrot Meal: See How You Can Prepare It š„£
Looking for a spectacular meal thatās both colorful and deeply satisfying? This Creamy Carrot Rice with Chicken Coconut Sauce is a rich, nutritious twist on traditional rice dishes. It combines the natural sweetness and vibrant hue of carrots and the comforting creaminess of coconut milk with tender, well-seasoned chicken cooked in a fragrant curry base.Ā Itās not just a meal ā itās a full experience on a plate, offering bold flavors, beautiful colors, and a nutritional boost that makes it perfect for both family gatherings and personal indulgence.š§ŗ Ingredients (Serves 2ā4)Ā For the Carrot Rice:2 cups of rice (Basmati or long grain).2 large carrotsĀ 1 small onion, finely choppedĀ 1 tbsp butter or vegetable oilĀ 1 seasoning cubeĀ Salt to tasteĀ 4 cups waterFor the Chicken Coconut Curry:500g chicken breast or thigh, boneless & cut into chunks.1Ā½ cups coconut milkĀ 1 medium onion, choppedĀ 2 cloves garlic, mincedĀ 1 tsp ginger, gratedĀ 1 tsp turmeric powderĀ 1 tbsp curry powderĀ Ā½ tsp chili flakes or fresh chili (optional, for heat)Ā 2 tbsp vegetable oilĀ 1 seasoning cubeĀ Salt to tasteĀ 1 tbsp plain flour or cornstarch (for thickening, optional)Ā Fresh parsley or coriander (for garnish, optional)š©š¾āš³ Preparation: Step-by-StepĀ šø Step 1: Prepare the Carrot PurĆ©eWash, peel, and chop the carrots. Boil them in a small pot with just enough water for about 8ā10 minutes until soft.Ā Blend the carrots into a smooth purĆ©e using a blender or food processor. Set aside in a bowl.šø Step 2: Cook the RiceWash the rice thoroughly in cold water until the water runs clear.Ā In a pot, heat 1 tablespoon of oil or butter and sautĆ© the chopped onions until translucent.Ā In the same pot, add the carrot purĆ©e and stir for about 2 minutes.Ā Add the washed rice and stir it into the carrot base.Ā Pour in 4 cups of water, add salt to taste and a seasoning cube, then stir well.Cover and let it cook on medium heat until the rice is soft and fluffy.In the final 3ā5 minutes of cooking, stir in any chopped leaf of choice. Cover and let the steam wilt the leaf into the rice.š NOTE: The leaf (preferably spinach if available) should stay bright green and lightly wilted, not overcooked.šø Step 3: Prepare the Chicken Coconut CurryIn a bowl, season the chicken with salt, seasoning cube, turmeric, and curry powder. Let it marinate for at least 10ā15 minutes (longer if time allows).Heat 2 tablespoons of oil in a skillet or saucepan.Add chopped onions, garlic, and ginger. SautĆ© until fragrant (about 2ā3 minutes).Add the seasoned chicken and brown lightly on all sides.Pour in the coconut milk, stir well, and bring to a simmer.Allow to cook for 12ā15 minutes on medium heat until the chicken is fully cooked and the sauce slightly thickens.(Optional) To thicken the curry sauce, mix 1 tablespoon of flour or cornstarch with 2 tablespoons of water and stir into the pot. Cook for another 3ā5 minutes.Adjust seasoning with more salt or chili flakes if needed.Your Rice and Carrot meal is ready.š½ļø Step 4: Plate and ServeScoop the creamy carrot rice onto a clean plate.Ladle the coconut chicken curry beside the rice or into a small dish.Optionally serve with a cool drink like zobo, lemonade, or pineapple juice.š Storage & ReheatingĀ This dish keeps well in the fridge for up to 3 days in an airtight container. When you're ready to eat what's left, reheat gently in the microwave or on the stovetop with a splash of coconut milk to keep it moist.Enough of eating your rice this usual way every other day. It's time to spice things up.#.
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