All righty, welcome back for tonight’s episode of Mind Kitchen. Today we’ll head deep to the colonial past of the imperialists and taste the sweet and savory flavors of India! This dish is a prime example of having rich taste with minimal effort, so head out to the store and make yourself a treat.

Preparation: 15 minutes (1 hour to cook)

Difficulty: If you have opposable thumbs, you should be able to handle this food

Utensils: Lasagna dish (or other suitable casserole dish)

Ingredients:

1 large onion
6 fillets of Chicken (about 1 kg)
200 gr green beans
100 gr Cauliflower
100 gr Broccoli
100 gr Carrots
5 dl brown rice
1 Chicken stock bullion
2 cans of Coconut milk
2 tbsp of curry paste (mild, hot, whatever you like)
1 dl water
Spices (Green pepper, lemon pepper, salt, black pepper, herbs)

Method:

1. Oil the casserole dish, spread rice to the bottom. Chop all the vegetables and spread them on top of the rice.
2. Boil the water and mix it with the chicken stock and curry paste. Add one can of coconut milk and mix to perfection.
3. Use a mortar to grind the spices and spread them over the vegetables and rice, place the chicken fillets on top of the vegetables.
4. Pour the other half of the coconut milk on top of the dish and finish by pouring the curry/stock/coconut milk mix on top of the dish.
5. Cover the casserole dish with a wet greaseproof paper and put it in a 200 degree (celsius) oven for an hour.
6. Take the dish out, remove the greaseproof paper and let rest for 15 minutes.
7. Enjoy.

If you use some spicy curry paste or other hot spices, you can use natural yoghurt to ease the pain ;).