How do you make curry chicken and rice?

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How Do You Make Chicken Curry?

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3 comments a “How do you make curry chicken and rice?”

Cook your rice and chicken separately.

Fry your wings to get a little colour, sprinkle with curry & turmeric powder, and some stock simmer for about 15 minutes, thicken sauce to suit with some cornflour.

1 pound chicken breasts, boneless, skinless(or your wings)
2 potatoes
1 red onion
2 tablespoons oil for stir-frying
2 tablespoons curry paste (traditional Indian yellow curry paste is best)
3/4 cup chicken broth
1 teaspoon granulated sugar
Salt and pepper, to taste
1 cup long-grained rice
1/2 teaspoon ground coriander, or to taste

Chop the chicken into 1 1/2 inch pieces. Peel the potates and red onion. Cut into pieces approximately the same size as the chicken.
Heat the wok over medium-high to high heat. Add 2 tablespoons oil to the heated wok. When the oil is hot, add the onion. Stir-fry until the onion is softened and translucent. Add the curry paste and stir-fry until fragrant (about 2 minutes). Add the chicken and potato and stir-fry for about 5 minutes so that the chicken is browned and coated with the curry paste.
Add the chicken broth, sugar, salt, and pepper, cover, and simmer over low heat for about 15 – 20 minutes, making sure the chicken is cooked.
While the chicken is simmering, cook the rice. In a medium saucepan, bring the rice and 1 1/2 cups water to a boil, uncovered, at medium heat. Turn the heat down to medium low. Cook the rice, partially covered, until the water is absorbed and you can see holes or “craters” in the rice. Turn the heat down to low, cover tightly and simmer for another 15 minutes.
Taste the curried chicken and adjust the seasoning if desired. Serve hot over rice. Sprinkle the ground coriander over top.

Chicken Curry
Recipe Courtesy of Cathy Lowe

1 1/2 pounds chicken, boneless and skinless
2 teaspoons cumin
4 teaspoons flour
2 tablespoons oil
1 cup chicken stock
1 tablespoon butter
1 cup frozen peas, thawed
1 medium onion, chopped
2 carrots, peeled and sliced on diagonal
1/4 cup heavy cream
Salt and pepper, to taste
1 1/2 tablespoons curry powder
1 teaspoon cinnamon
Cut chicken into 1 inch cubes. In large skillet saute chicken in oil and butter until golden brown. Remove to plate and cover with tin foil. In same skillet add onion and saute until soft. Add carrots and stir. Add curry, cinnamon and cumin. Stir to coat. Add flour, stir, and let cook for 30 seconds. Add stock and stir until thick. Return chicken to the skillet and simmer until carrots are tender, about 20 minutes. Add peas and cream. Stir well and cook until hot. Season with salt and pepper. Serve over rice
For the rice: Cook Basmati rice according to package directions

How do you make curry chicken and rice?

3 comments a “How do you make curry chicken and rice?”

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