Grilled Chicken in Brown sauce, Coconut Rice & Summer Salad 

Grilled Chicken in Brown Sauce, Coconut Rice & Salad
(Serving 2)
COCONUT RICE
-1 cup Basmati Rice (Premium India Gate) soaked for 1 hour
-11/2 cup water,1/2 cup coconut milk add 1/2 tsp salt,1 tsp sugar
Bring it to a boil
-Whole Garam masala:1 star anise ,4 cloves, 2 black cardamom,1 bay leaves, few fennel seeds
-1 medium onion chopped
-2 tbsp oil, 2 tbsp ghee
-2 cubes of butter
-Heat oil add onion sautéed until golden then remove the onion and set aside
-Same oil add soaked basmati rice with whole garam masala stir 2 seconds, add hot water with coconut milk stir bring it to a boil
Lower the heat close the lid and cook until rice are fully cooked
-Turn off the heat, add butter close the lid for 5 minutes then fluff up the rice & garnish with caramelised onions
GRILLED CHICKEN IN BROWN SAUCE
-250g boneless chicken slice into 2 , wash throughly
-Dash salt & black pepper
-1/2 cube chicken stock (Maggi)
-1 tsp garlic paste
-2 tbsp olive oil
-1 tbsp chilli oil paste
-4 cubes of butter
-Marinate chicken with salt, pepper, olive oil, garlic, chilli oil paste mix well to coat all the marinade and refrigerate for 2-3 hours
-Brown sauce mixture :1 tbsp wheat flour, 1/2 tsp freshly crushed dash black pepper & dash salt, 1/2 tsp chilli powder, 1 tsp hot sauce,1/2 tsp soy sauce mix well and set aside
-Heat the pan add olive oil, butter
add the chicken breasts to the pan and cook for about 5 minutes without flipping .
Flip the chicken and then cook on the second side until well browned and cooked through
Remove & slice
BROWN SAUCE
-Continue cooking in the same pan (do not wash the pan)
-Low heat pour prepared brown sauce mixing constantly to avoid lumps in gravy.
-Cook gravy scraping all the browned fried chicken part from the pan for 3-4 minutes or until gravy thickens
REFRESHING HELTHY SALAD
-1/2 cup purple cabbage
-1/2 cup boiled red beans
-1 cucumber cut
-1 carrot cut with peeler
-handful pomegranate
-2 kale leaves
-5 cherry tomatoes
-handful alfalfa
Refrigerate to chill
Salad dressing
-2 tbsp olive oil
-1/2 tsp honey
-1 tsp Dijon mustard
-dash salt & black pepper
-1/2 lime juice
-1/2 tsp honey
Mix/whisk all together well
-pour the dressing over the salad and toss
LETS PLATE
-CHICKEN:Place generous amount of brown sauce, on top place sliced chicken Pieces
RICE: simply scoop rice into a dome-shaped bowl, gently press
level off the top of the rice to make it even with the top lip of the bowl flip & carefully remove the bowl.
SALAD:place refreshing salad on the side
Enjoy!!!