Ingrédients pour A 1 Bombay Chicken
- 3 tablespoons All Purpose Flour
- 1 teaspoon Salt
- 1/2 teaspoon black Pepper
- 4 Boneless Chicken Breasts
- Cooking Oil
- 1 large chopped Onion
- 1/2 cup Golden Raisin
- 2 cups cooked Basmati Rice
- 1 cup Water or chicken broth
- 1 cup shredded Coconut
- 1/2 cup Salted Peanuts
- 2 tablespoons Curry Powder
- 2 tablespoons Margarine
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Comment préparer A 1 Bombay Chicken
- Preheat oven to 350°F (175°C).
- Prepare all ingredients. (See ingredient list for measurements.)
- In a large bowl, combine flour, 1 tsp salt, and ½ tsp black pepper. Dredge chicken breasts in the flour mixture, ensuring they are fully coated.
- Heat 2 tbsp margarine in a large wok or skillet with high sides over medium-high heat. Brown chicken breasts on both sides, about 2-3 minutes per side. Set aside.
- Reduce heat to medium. Add 1 large chopped onion to the wok and cook until softened but not browned, about 5 minutes.
- Add ½ cup raisins and cook until plump, about 2 minutes.
- Stir in 2 tbsp curry powder (adjust to taste), and cook for 1 minute, stirring constantly.
- Add 2 cups cooked basmati rice, 1 cup shredded coconut, and ½ cup peanuts. Stir to combine.
- Pour in 1 cup water or chicken broth and stir well.
- Grease a 2-inch deep baking dish. Pour rice mixture into the dish.
- Arrange the browned chicken breasts on top of the rice mixture, skin-side up.
- Bake for 45-60 minutes, or until the chicken is cooked through and the rice is heated through. Check internal temperature of chicken to ensure it reaches 165°F (74°C).
- Let rest for 5 minutes before serving directly from the baking dish.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
70g
Fat
48g
Carbs
25g
