Bringhe Recipe - Allrecipes.com
Bringhe Recipe
  • READY IN ABOUT hrs

Bringhe

Recipe by  

"The combination of chicken, prawns, and ham in coconut milk with sweet rice and curry powder provides a very distinctive flavour."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
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  • PREP

    30 mins
  • COOK

    40 mins
  • READY IN

    1 hr 10 mins

Directions

  1. Heat the olive oil in a large skillet over medium heat; cook and stir the onion and garlic in the hot oil until translucent, 5 to 7 minutes. Season with the curry powder and stir to evenly coat. Add the chicken and stir. Cover the skillet and cook for 2 minutes. Stir the prawns into the mixture and cook another 2 minutes. Add the ham and bay leaves; season with salt and pepper and mix thoroughly. Again cover the skillet and cook another 2 minutes.
  2. Pour the coconut milk into the skillet. Add the rice and stir. Reduce heat to low and cover; cook, stirring occasionally, until the rice is tender, about 30 minutes. Serve hot.
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Reviews More Reviews

Aug 21, 2011

This was delicious! I left out the ham, and subbed cubed chicken breast for the legs, but did everything else the same. Really tasty. thanks.

 
May 04, 2012

I was looking for a recipe for curry shrimp that didn't have canned soup (really? Cream of mushroom soup in curry?) when I found this. I skipped all the meat except the shrimp, added way more curry, and my rice was done after about 22 minutes. THIS ROCKED MY WORLD! It was like some sort of amazing curry shrimp risotto with way less stirring and only one pan. I will make this again and again and for company and spread the word to friends and family near and far. I think the name may be preventing more people from trying this. Get over it people! This dish amazes under any name!

 
May 13, 2012

very good and simple. However I was using a rice I wasn't used to, I should have precooked it, it took 45 minutes.

 
Apr 29, 2014

I decided I was bored of everything I cook, and looked for something different. Glad I did! Subbed onion and garlic powder for the real thing (yes, yes, I know, but they hate me!), used cubed chicken breast instead of thigh, used peeled deveined shrimp instead of prawns, used basmati rice because I forgot to grab glutenous, and added a splash of chicken broth because my can of coconut milk was only 13 ounces. Made it all in my stock pot, but it would have probably just fit in my big saute skillet. DH enjoyed it but would have liked more curry, as he likes things spicy. I, however, thought that the delicate flavor of the spicing as is was perfect. Only thing I might do next time is try marinating the chicken in advance. Thanks for the delicious antidote to bored cuisine!!

 

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Nutrition

  • Calories
  • 291 kcal
  • 15%
  • Carbohydrates
  • 11.7 g
  • 4%
  • Cholesterol
  • 77 mg
  • 26%
  • Fat
  • 19.1 g
  • 29%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 18.4 g
  • 37%
  • Sodium
  • 408 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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