How to Make Perfect Spicy Pineapple Chicken and Basmati Rice with Mixed Chilli and Black Sesame seeds Garnish

Spicy Pineapple Chicken and Basmati Rice with Mixed Chilli and Black Sesame seeds Garnish. Great recipe for Spicy Pineapple Chicken and Basmati Rice with Mixed Chilli and Black Sesame seeds Garnish. Quick, tasty and scrumptious warming and comforting dinner. Sweet, spicy, tangy and a little bit of "soft crunch".

Take a muslin cloth add all the garam masala ingredients and tie it. In a pressure cooker heat oil and ghee,crackle some cumin seeds and bay leaf. Process Add chicken, yogurt, ginger garlic paste, curry leaves, black pepper powder, cumin powder, salt and red chilli powder. You can have Spicy Pineapple Chicken and Basmati Rice with Mixed Chilli and Black Sesame seeds Garnish using 22 ingredients and 4 steps. Here is how you cook it.

Ingredients of Spicy Pineapple Chicken and Basmati Rice with Mixed Chilli and Black Sesame seeds Garnish

1. It's of Vegetables.
2. You need 1 of Bulb Pak Choi(Sliced).
3. Prepare 50 g of Radish(diced).
4. You need 3 of Large Carrots(diced).
5. It's 2 of Large Chestnut Mushrooms(Sliced).
6. Prepare 1 of Large Red Onion(Sliced).
7. You need 2 of Leeks(chopped).
8. Prepare 1 of Large Tin Pineapple(medium cut).
9. You need of Chicken Marinade.
10. Prepare 4 of Chicken Breast Fillets(julienned).
11. You need 2 of Garlic Cloves(minced).
12. You need 1 Tbsp of Smoked Paprika.
13. Prepare 3 Sprigs of Fresh Thyme(leaves only).
14. It's 1 of Scotch Bonnets(chopped).
15. Prepare 1 Tsp of Chilli Flakes.
16. It's 1 Tsp of Light Soy Sauce.
17. Prepare of Stock Mix.
18. You need 1 of Chicken Stick.
19. Prepare 3 Tbsp of Corn Flour.
20. You need 450 ml of Boiled Water.
21. Prepare of Other ingredients.
22. Prepare 250 g of Basmati Rice.

Always stay near it and cook till done. Weeknight Sesame Teriyaki Chicken with Ginger Rice. This is the super-fast Asian chicken and rice bowl that the whole family will love. Quick-cooking chicken, pan-seared, then tossed in a sweet and tangy garlic-ginger soy sauce with stir-fried fresh bell peppers.

Spicy Pineapple Chicken and Basmati Rice with Mixed Chilli and Black Sesame seeds Garnish step by step

1. Prep the vegetables as stated above: lightly season and set aside. Marinate the chicken fillets(add a drizzle of oil) and set aside; room temperature..
2. Heat up a Tbsp of oil in a sauce pan on a medium high heat. Add the marinated chicken fillets and sear for 10-12 minutes on medium heat. Add the vegetables, stir and simmer for 5 minutes. Combine the stock mix ingredients and stir in into the sauce pan. Cover and simmer on medium low heat for 15 minutes.
3. Meanwhile cook the rice (desired method). Tip: I always use the finger tip measurement for rice to water ratio. Takes about 10-13 minutes on a medium heat. Tip: use boiled water to hasten the process..
4. Serving Suggestion:.

Add crushed red peppers if you like even more heat. baked: instead of frying the chicken in a pan, line a large baking sheet with parchment paper and arrange coated chicken on sheet. Blend the mango chilli blend mix in a food processor. Till smooth-gritty texture is attained. (Add a dash of double cream-optional if creamier texture is desired). Add brown sugar and mix till the pineapple pieces are well coated and turn brown in colour. Add salt and rice and mix gently.