The best Coconut Rice

Ingrédients

• 1200 g chicken thighs ((about 8 medium pieces of cut up chicken))
• 1 teaspoon salt ((6g))
• 2 teaspoons chicken Bouillon cube ((9g))
• 1 teaspoon thyme
• 1 teaspoon curry powder
• 1 cup water
• Handful of chopped onion
• 2 cloves garlic ((smashed))
• Small piece of ginger ((sliced))
• 1 large coconut
• 2 cups water
• 250 g shrimp ([15-17 large shrimps (cleaned and deveined)])
• 1/2 teaspoon salt
• 1/2 teaspoon Garlic powder
• 1/2 teaspoon Onion powder
• 1/2 teaspoon Cayenne pepper
• 3 medium bell peppers
• 2 scotch bonnet peppers ((see note 1))
• 1/2 small onion
• Oil
• Minced garlic
• Minced ginger
• Pepper mix
• 3 cups coconut milk
• 1 cup chicken stock
• 4 cups Sella basmati rice
• 1 1/2 teaspoons salt ((9g))
• 2 teaspoons chicken seasoning ((8g))

Préparation

1. 1

   In a pot, add the cut up chicken then season with salt, crushed chicken bouillon cube, thyme, curry powder, onion, garlic, and ginger.

2. 2

   Mix well, cover, and let it steam on low heat for about 10 minutes.

3. 3

   Add water then cover, and cook until the chicken is tender.

4. 4

   Remove the chicken and set it aside. Strain and save the stock for the rice.

5. 5

   Heat oil in a pan and fry the chicken until golden brown. Set aside.

6. 6

   Break open the coconut and remove the flesh. Cut into small pieces.

7. 7

   Blend with water until smooth, then strain with a fine mesh cloth to extract the milk. (See Note 2 and 3 for coconut milk tips).

8. 8

   Season the shrimp with salt, garlic powder, onion powder, and cayenne pepper.

9. 9

   Blend the bell peppers, scotch bonnet, and onion until slightly coarse.

10. 10

    Heat oil in a large pan the fry the seasoned shrimp for a few minutes on both sides until cooked. Remove from the pan and set aside.

11. 11

    If needed, add a little more oil to the same pan, then add the minced garlic and ginger. Fry for about 1 minute or until fragrant.

12. 12

    Add the pepper mix and stir, then season with salt and chicken bouillon. Fry until it no longer tastes raw (about 7-10 minutes)

13. 13

    Pour in the coconut milk, and chicken stock.

14. 14

    Rinse the Sella basmati rice until the water runs clear. Drain well, then add to the pot. Stir to combine.

15. 15

    Add the remaining salt and seasoning cube.

16. 16

    Cover and allow to cook on low-medium heat for about 25 minutes or until the rice is cooked.

17. 17

    Fluff the rice, add the fried shrimp then serve with the fried chicken and enjoy!