Saturday, August 17, 2013

AUDITION VIDEO: Curried Coconut Chicken with Mandarin Almond Rice Jamie Oliver Food Tube Star

Hi everyone,

Well, I'm back in the world of contests again - this time with an audition to become a part of Jamie Oliver's FoodTube family on YouTube!

The contest is called Jamie and Uncle Ben's Search for the Next FoodTube Star and I'm super excited to be part of it.

To do so, I chose one of my favourite easy Kitchen Witch recipes because it's a super easy dish any cook can accomplish - and impress with!

Tender boneless skinless chicken breasts are baked until tender in a coconut curry sauce and then placed atop Uncle Ben's Basmati rice with toasted almonds and mandarin slices. This easy, no fuss meal is great for weeknight dinners but is also impressive enough to serve when entertaining!
























If you get a chance, please take a look at my audition video - and if you're on YouTube, give it a like and maybe share it with others:-)

xoxoxoxo and thank you in advance - here's the audition...



Visit the printable recipe for the chicken here: Curried Coconut Chicken with Mandarin Almond Rice





 







Ingredients
  • 4 boneless skinless chicken breasts
  • 1/2 tsp each: salt, pepper, garlic, and onion powder - mix together
  • 1 can coconut milk
  • 3 Tbsp green curry paste
  • 1/2 tsp Asian Chili Garlic Sauce
  • 1 Tbsp brown sugar
  • 1/2 tsp salt
  • 1 tsp lemon juice
  • 1 Tbsp curry powder
  •   1Tbsp cornstarch mixed with 2 Tbsp water to form a slurry
Rice Ingredients
  • 1/2 cup sliced almonds
  • 1/2 cup coconut
  • 1 cup or one small tin canned mandarin oranges, drained
  • 2 sliced green onions
  • 1 cup basmati rice
Directions
  1. Preheat oven to 350
  2. Grease a shallow casserole dish with oil. Sprinkle chicken breasts on both sides with the salt, pepper, garlic, onion  powder mixture and place in casserole.
  3. In a large bowl, mix together the coconut milk, curry paste, chili garlic sauce, brown sugar, salt, lemon juice, and curry powder. Pour over chicken, cover, and bake for 55 minutes. 
  4. When chicken has baked for 1 hour, remove from oven, lift the chicken out onto a plate, cover with tinfoil and set aside. Add the cornstarch slurry to the sauce, stir well and return to the oven for an additional 3-5 minutes. This will perfectly thicken the sauce.
  5. Cook the rice according to package directions. 
  6. In a non stick pan, toast the sliced almonds and coconut over medium heat, stirring constantly until the almonds are golden brown and the coconut is brown and crispy. Set aside until ready to serve. 
  7. When the rice is cooked, add the green onions, mandarin oranges, and 1/2 the toasted almond and coconut mixture. Stir and place a dollop of the rice onto a plate. 
  8. Place a chicken breast over the rice, and spoon a generous amount of sauce over all. 
  9. When each chicken breast is plated, top each with an equal amount of the reserved toasted almond and coconut mixture.


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Author:

Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, and a website ambassador for Kraft Foods Canada. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.

Visit her daily on her blog, The Kitchen Witch or on her YouTube Channel, CHARMED With The Kitchen Witch.

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