RECIPE
Rice
1. Add the rinsed rice to a pot and
2. Add 2 dl (1 cup) water
3. Add 2 dl (1 cup) coconut milk
4. Add 2 teaspoons salt
5. Bring the rice to a boil over high heat
6. Reduce the heat to low, cover the pot, and simmer for 15 minutes
Butter chicken
7. Season 4 chicken fillets with 1-2 teaspoons salt and 1-2 teaspoons pepper and marinate in 2 dl (2 cups) yoghurt for at least 1 hour, preferably overnight.
8. Pat the chicken dry with paper towels
9. Shredd chicken fillets
10. Brown 100 g (ca 1/4 pound) butter
11. Add chicken shreds to the browned butter and fry over medium heat, stirring occasionally until golden brown, about 5 minutes
Take up the chicken from the fry pan and put aside
12. Add 2 teaspoons paprika powder to the fry pan with the browned butter left from frying chicken
13. Add 2 tablespoons cumin
14. Add 2 teaspoons turmeric
15. Add 8 chopped cloves of garlic
16. Add 2 teaspoons black pepper
17. Add 2 tablespoons of tomato paste
18. Fry spices for 1 about minute
19. Add 800 g (2 pounds) canned chopped tomatoes
20. Add 2 dl (1 cup) water
21. Add 1 teaspoon salt and stir
22. Add chicken and simmer for about 10 minutes
Serve the dish with coconut rice and some chopped parsley on top
