Chicken fillet with apple in Thai

Chicken fillet with apple in Thai

Ingredients:

Rice white long-grain Indyk from the Mistral — 1 stak.
Water (for rice cooking) — 2 St.
Salt — to taste
The black pepper ground — to taste
Apple green — 1 piece.
Chicken fillet — 2 pieces.
Coconut milk — 200 ml
Peas young in pods sugar — 80 g
Green onions (for decoration of dish) — 10 g
Lime juice — 0,5 tbsps.
Lime (for ornament) — some segments
Vegetable oil — 1 tablespoon.
Curry — 1 tablespoon.
Cashew — 30 g

Preparation:

1. I wash out rice and I shift in pan, I fill in with water, I salt to taste and I bring to the boil. I diminish fire, densely I close pan cover. Varya rice on slow fire about 30 minutes.
2. I wash apple, I clear of seeds, I cut thin segments, I sprinkle lime juice.
3. In frying pan I heat vegetable oil. I fry chicken fillet on average fire, having salted to taste and black sprinkling pepper.
4. I add curry and coconut milk and hulk on average fire to chicken fillet about 8 minutes.
5. I add peas and apple to frying pan. I continue to extinguish about 5 more minutes, dish I stir slowly.
6. On dish I spread rice, then the cut chicken fillet, apple and peas, I sauce from frying pan. I strew dish with green onions and cashew.

Bon appetit!

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