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Friday, October 9, 2015

Bringhe

Ingredients

  • Servings: 10
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon curry powder
  • 2 chicken leg quarters, meat removed and cut into bite-sized pieces
  • 1/2 pound tiger prawns, peeled and deveined
  • 1/2 pound cubed fully cooked ham
  • 2 bay leaves
  • salt and pepper to taste
  • 1 (16 ounce) can coconut milk
  • 1 cup uncooked glutinous rice

Recipe

    Preparation Time: 30 mins Cook Time: 40 mins Ready Time: 1 hr 10 mins

  • heat the olive oil in a large skillet over medium heat; cook and stir the onion and garlic in the hot oil until translucent, 5 to 7 minutes. season with the curry powder and stir to evenly coat. add the chicken and stir. cover the skillet and cook for 2 minutes. stir the prawns into the mixture and cook another 2 minutes. add the ham and bay leaves; season with salt and pepper and mix thoroughly. again cover the skillet and cook another 2 minutes.
  • pour the coconut milk into the skillet. add the rice and stir. reduce heat to low and cover; cook, stirring occasionally, until the rice is tender, about 30 minutes. serve hot.

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