Roasted poultry with coconut, curry and ginger
- 4 people
- Easy
- Cheap
Total time : 1h30
- Preparation: 30 min
- Cooking time: 45 min
- Rest: 15 min
The traditional roast chicken revisited by Alexia Duchêne with exotic notes and enhanced by Ginger.
Dans cette recette
Bio
Ingredients
- 1 poultry (approximately 1.6 kg)
- 6 tbsp of Concentrate to Dilute - Ginger
- Olive oil
- 1/2 bottle of white wine
- 1 head of garlic
- 1 bunch of coriander
- 2 limes
- 2 yellow onions
- 2 tablespoons of curry
- Salt, pepper
- 1 teaspoon of chili powder
- 200g Thai rice
- 190g coconut milk
- 190g of water
- 1 tablespoon of sugar
Préparation
- 01 Prepare a marinade by chopping a clove of garlic with the coriander and then mixing them in a bowl with the juice of a lime, the curry, the chili, the GINGER, 4 tablespoons of olive oil, two good pinches of salt and two turns of the pepper mill.
- 02 Massage the chicken for a few minutes with the marinade and put the head of garlic inside the chicken.
- 03 Finely chop the onions, place them in a dish, and season with salt and olive oil. Place the chicken on top.
- 04 Cook the chicken at 160°C for 45 minutes then add the white wine to the bottom of the dish and bake again for 40 minutes then at 180°C for another 10 minutes.
- 05 While the chicken is cooking, rinse the rice under cold running water until the water runs clear. In a saucepan, combine the rice, water, coconut milk, sugar, and a pinch of salt. Bring to a boil, then cover the pan, reduce heat to low, and cook for 15 minutes. Turn off the heat and let the rice sit for another 10 minutes, then stir.
- 06 Add 3 tablespoons of GINGER to the sauce of the dish with the onions and pour the sauce over the chicken and serve with rice and a lime cut into quarters to season to taste.
La cheffe Alexia Duchêne
Cheffe cuisinière
