Thursday, April 14, 2011

Cardamom Chicken with Coconut Rice

No, that's not a crabcake.

Cardamom Chicken with Coconut Rice
Adapted from Anne's Food

3 Boneless Chicken Breasts
1 Egg
1/2 C. Panko Breadcrumbs
1 t. Ground Cardamom
Butter, for frying
1 1/2 C. Basmati Rice
1 can Coconut Milk
1 C. Water
1/2 t. fresh Thyme, minced

1/2 C. unsweetened Coconut Flakes
3 T. Milk
Lime wedges, for serving

If you're using the coconut flakes, start by soaking them in the milk for about half an hour.   Start your rice by mixing the rice, coconut milk, water, and a pinch of salt in a small saucepan.  Bring to a boil, lower the heat and let the rice simmer, covered, until the rice is soft and the liquid is absorbed, about 20 minutes.

Toast the cardamom in a dry skillet for a minute or so.  Cut the chicken into large dice, and mince in a food processor.  Mix the chicken, cardamom, egg, breadcrumbs, a pinch of salt, and, if using, the coconut flakes (drained from the milk).  Shape flattened patties, and fry in a little butter for about 5 minutes on each side.

Plate the chicken with the rice, sprinkle with the Thyme, and serve with a lime wedge.

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