Side dish for chicken curry
- 1 C fresh or dried grated coconut
- 2 C milk
- 2 C water
- 1/4 lb. butter
- 3 T chopped onion
- 1 1/2 T Indian curry powder
- 2 C rice
Combine the coconut milk and water in a saucepan. Bring to a boil and remove from the heat and soak for 15 minutes. Press all the liquid from the coconut and discard the pulp.
Melt the butter in a saucepan, add the onion and curry powder.
Saute over low heat for 5 minutes, stirring occasionally.
Wash the rice several changes of water. Add the rice to the onion.
Cook over medium heat for 3 minutes, stirring constantly.
Bring the coconut milk to a boil and add the rice. cover and cook on low heat until al the liquid is absorbed. Stir frequently as the milk is apt to burn.
Print this recipe
Source: Dawn Siskowic
Submitted By: Sandy Wells
COPRA KANA (Spicy Coconut Rice)