Thai-style chicken breast with coriander rice
recipe
Thai-style chicken breast with coriander rice
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Michelin-starred chef, Steven Doherty, shares this tasty chicken recipe
Ingredients
- 4 chicken breasts, trimmed
- 250g long grain rice
- 1 small onion, finely chopped
- 1/2 teaspoon minced coriander
- 1/2 teaspoon minced garlic
- 1 tablespoon medium curry powder
- 250ml dry white wine
- 500ml double cream
- 100ml sunflower oil
- 300ml chicken stock (optional) or water
- 1 bay leaf
- unsalted butter
- plain flour
- salt and freshly ground pepper
- flat leaf parsley or fresh coriander
Directions
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- Pre-heat the oven to / / Gas Mark
- The sauce
- In a medium size saucepan, sweat half of the onion in g butter without colouring.
- Add the coriander, garlic and curry powder and mix well with a wooden spoon.
- Add the wine, turn up the heat and reduce by half.
- Whisk in the cream, bring to a simmer and taste for seasoning. Transfer to a clean saucepan and keep warm.
- The rice
- In a suitable pan, sweat the remaining onion in g of butter, add the rice and stir well.
- Pour on l of water or chicken stock, bring to the boil, add a little salt and bay leaf. Place the lid on top and cook for minutes in the oven.
- When the rice is cooked, allow to cool slightly then fluff with a fork with g of butter, some fresh pepper and taste for salt. Transfer to a clean bowl or pan and keep warm.
- The chicken
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