Coconut-rice-chicken

Past year or so, I have been experimenting with eating chicken so as to expand my options of eating outside. But I never made chicken dishes at home. With a new development of having an american boyfriend, I got a chance to experiment it too. So we tried to incorporate chicken into desi gravy dishes - or authentic tikka dishes. Most of them tasted good, but this one was exceptionally good - hence it is the first one to be on the blog. We tried using an online recipe the first time, but second time used our own touches and it worked even better. So there we go -

Scallions (1 bunch)
Green/Red pepper (1 count)
Chicken thighs (3 count)
1 cup rice
1 cup thai coconut milk (equals to 1.75 cup)
Cinnamon sticks (2-3)
Dried Red chilli (2-3)
Garam masala (1 tsp)
cumin powder

Sautee the chicken thigh - in fact, shallow fry it with some oil, chicken masala, cumin powder, salt until it is crispy, but not fully cooked.
Keep them aside and you can use the same oil in the pan to sautee the following - cinnamon sticks, dried red chilli, scallion onions (keep the green part for garnishing later) and peppers.
Add garam masala and stir it a bit.
Add the coconut milk and rice to the pan and mix well.
Add 1/4th cup water to make up the difference (1 cup rice : 2 cups liquid)
Add salt. (careful since your chicken has salt too)
Carefully place the sauteed chicken in the pan.
Turn the heat to high until it starts to boil.
Stir it once and let it cook on medium heat - 20min approx
Sprinkle the spring onion on the top and cover it with a lid.
Let it sit for 5 minutes before serving.

Pictures next time.