Chicken curry with flax seeds, nuts, and coconut milk served with basmati rice

Name: Chicken curry with flax seeds, nuts, and coconut milk served with basmati rice - Evanghelina G.
Ingredients: 6 boneless chicken thighs; curry; ground allspice; flax seeds; coconut; soy sauce; chili; cinnamon; 1 onion; 3 garlic cloves; 400 ml coconut milk; food starch to thicken the sauce slightly.

Meat - Chicken curry with flax seeds, nuts, and coconut milk served with basmati rice by Evanghelina G. - Recipia

Chicken curry with flax seeds, coconut, and basmati rice Chicken curry is a dish that brings together exotic flavors and the comfort of a family meal. Today, I propose a chicken curry recipe with a special twist, thanks to the flax seeds and coconut milk, which not only add a delicious taste but also nutritional benefits. This recipe is perfect for those who want to explore new combinations of flavors and textures while providing a nourishing meal. Preparation time: 20 minutes Cooking time: 40 minutes Total time: 60 minutes Servings: 4 Necessary ingredients: - 6 boneless chicken thighs (about 800 g) - 2-3 tablespoons of curry (to taste) - 1/2 teaspoon of ground allspice - 2-3 tablespoons of flax seeds - 2-3 tablespoons of grated coconut (can also be coconut flakes) - 3-4 tablespoons of soy sauce - 1/2 teaspoon of chili (optional, for extra heat) - 1/2 teaspoon of ground cinnamon - 1 medium onion - 3 cloves of garlic - 400 ml of coconut milk - 1-2 tablespoons of cornstarch (to thicken the sauce) - Olive oil (for cooking) - Salt (to taste) Preparing the curry: 1. Marinating the chicken: Start by cutting the chicken thighs into cubes of about 2 cm. Place them in a bowl and add curry, allspice, soy sauce, chili, and cinnamon. Mix well to coat each piece of meat evenly. Let the chicken marinate for 35-40 minutes so that the flavors penetrate the meat well. 2. Preparing the ingredients: While the chicken is marinating, peel the onion and garlic. Chop the onion into small cubes and crush the garlic. Preparing these ingredients will help develop the flavors in the curry. 3. Sauté the vegetables: Heat a pot over medium heat and add a little olive oil. When the oil is hot, add the chopped onion and garlic. Sauté until the onion becomes slightly translucent, about 5 minutes. At this stage, also add the flax seeds and coconut flakes, stirring constantly to lightly toast them. This step will intensify the flavors and add a crunchy texture. 4. Cooking the chicken: Add the marinated chicken thighs to the pot. Mix well and let them heat for 5 minutes so that the chicken changes color. This process helps seal in the juices of the meat. 5. Adding the coconut milk: Pour the coconut milk over the chicken and stir gently. Cover the pot and let the curry simmer on very low heat for 20-25 minutes or until the chicken is fully cooked and tender. 6. Thickening the sauce: In a cup, mix a teaspoon of cornstarch with enough water to cover it. Stir until the cornstarch is completely dissolved. Pour the mixture over the simmering curry and mix well. In about 2 minutes, the sauce will thicken to the desired consistency. Turn off the heat. Preparing the basmati rice: 1. In a separate pot, add 1 cup of basmati rice and 2 cups of water. Add a little salt and 2 cloves to flavor the rice. 2. Bring the water to a boil, then cover the pot with a lid and reduce the heat to low. Let it simmer for 12 minutes without lifting the lid. 3. After 12 minutes, turn off the heat and let the rice sit covered for another 5 minutes to steam. Serving: To serve this delicious chicken curry, divide the basmati rice onto plates and add the curry on top. A side of cucumber salad with olive oil, yogurt, and chopped garlic will add a fresh and refreshing contrast. I encourage you to personalize your plate with a few fresh coriander leaves to enhance the flavors. Practical tips and variations: - Customize the spices: You can adjust the amount of curry and chili according to your preferences. If you like a spicier curry, add more chili or even a hot pepper. - Add vegetables: In this recipe, you can also add vegetables like carrots, peas, or bell peppers to make the dish even more nutritious. - Vary the type of meat: If you don’t have chicken thighs, you can use chicken breast or even turkey. Cook the meat at a lower temperature to avoid drying it out. - A vegetarian alternative: This curry can also be made with tofu or tempeh for a delicious vegetarian option. Nutritional benefits: This chicken curry is packed with protein from the chicken, and the flax seeds add omega-3 fatty acids, which are essential for heart health. The coconut milk provides a good source of healthy fats, and the spices used have anti-inflammatory and antioxidant properties. Frequently asked questions: 1. Can I use other types of milk? Yes, if you want a lighter version, you can use almond milk or soy milk, but the flavor will be different. 2. How long can I keep the curry? The curry can be stored in the refrigerator in an airtight container for 3-4 days. It can be reheated on the stove or in the microwave. 3. Is this curry healthy? Yes, it is a healthy option due to the nutritious ingredients used. It is rich in protein and healthy fats. This chicken curry recipe with flax seeds, coconut, and basmati rice is not just a delicious meal but also a pleasant culinary experience that will make you proud of your cooking skills. Enjoy!