In your trusty rice cooker, combine 1 can coconut milk (make sure it's not light), 2 cups Jasmine white rice, 2 cups water, 1/2 tsp salt and 1/2 tsp sugar. Turn the rice cooker on after you start cooking your chicken.For the butter chicken, I used a prepared Butter Chicken sauce from a jar- all I had to do was cook the pieces of chicken, then add the sauce. Easy peasy!
Now, for the chickpea recipe (which I am obsessed with right now and could probably eat it twice a week for the rest of my life)You will need:
1 x 14oz. can of chickpeas (AKA Garbanzo Beans)- drained.
1/2 cup cilantro (lightly chopped)
1/4 lemon juice (fresh is best!)
1/3 cup purple onion, minced
3 cloves garlic, minced
1/2 tsp. tumeric
1/2 tsp. cayenne (depending on how hot you want it)
2 1/2 tsp. ground cumin
1/2 tsp. ground corriander
1/4 tsp. black pepper
2 tbsp. fish sauce (or soy sauce)
1tbsp. water
2 tbsp. oil for stir frying
optional- 3 to 4 tbsp. coconut milk
I start off by chopping everything up, and then combining the fish sauce, water, and all dry spices (except pepper) in a bowl at the side.
Then heat the pan and stirfry the garlic and onions for about a minute.
Add the spice mixture.
Stifry briefly
Add chickpeas
continue stirring until chickpeas are covered and warm.Remove from heat. Add lemon juice, black pepper, cilantro, and coconut milk (if desired)
Do a taste test. Adjust salt levels by adding more fish sauce if not salty enough, or more lemon juice if too salty.
Serve with rice, ENJOY :)
The finished product. Quick, easy and OH SO delish!!!
No comments:
Post a Comment