Poultry fricassee in coconut sauce
- 1 Bund Soup greens
- 1 (1,2 k g) ready-to-cook chicken
- 1 EL Oil
- 1 red chilli pepper
- 30 g fresh ginger tuber
- 2 sticks of lemongrass
- 1-2 TL Coriander seeds
- 1-2 EL soy sauce
- 125 g Basmati rice
- Salt
- 250 g pink mushrooms
- 1-2 EL butter or margarine
- 1/2 Can (s) (200 ml) Coconut milk (creamy)
- 1 EL Cornstarch
- 1-2 EL Lime juice
- 300 g green asparagus (extra thin, from the Asia shop)
- 1/2 Bund Coriander
- 1 TL Pink berries
easy
- 1.
- Clean the soup greens, wash and cut into pieces. Wash the chicken and pat dry. Heat oil in a pot. Fry the chicken all over over high heat. Deglaze with 1 1/2 liters of water. Halve the chilli pepper. Cut the ginger into slices. Clean the lemongrass and cut into rings. Add the soup greens, coriander seeds, chilli, lemongrass, ginger and soy sauce. Bring to the boil and cook in an open pot over medium heat for 1 hour. Possibly skim. Take the chicken out of the pot. Pour the broth through a sieve and measure out 500 ml. Peel the skin off the chicken. Allow to cool slightly. In the meantime, add rice to 1/2 liter of slightly boiling salted water. Cook on low heat in an open pot for 12-15 minutes. Remove the chicken from the bones and cut into pieces. Clean and halve the mushrooms. Heat the fat in a saucepan and fry the mushrooms until golden brown. Pour in measured broth and coconut milk. Bring to a boil. Mix the starch with a little water until smooth. Thicken the sauce and bring to the boil again. Add the chicken and simmer for about 5 minutes. Season to taste with lime juice. Drain rice, keep warm. Wash the asparagus and cut off the woody ends. Cook the asparagus in boiling salted water for 2 minutes, drain. Wash the coriander, pat dry and pluck the leaves. Mix the rice with the coriander leaves. Arrange the fricassee with rice and asparagus on plates. Sprinkle with crushed pink berries
1 person approx.:
- 730 kcal
- 3060 kJ
- 52 g protein
- 34 g fat
- 55 g carbohydrates
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