Chicken Curry & Rice

Name: Chicken Curry & Rice
Cuisine: Indian
Ingredients: 2 kg chicken; 1.5 teaspoons salt; 2 tablespoons ground red pepper; 1 tablespoon onion powder; 1 tablespoon garlic powder; 2 tablespoons neutral oil; 6 cloves garlic, grated; 2 thumb-sized pieces ginger, grated; 1 large red bell pepper, chopped; 1 large yellow bell pepper, chopped; 1 large green bell pepper, chopped; 2 large carrots, cubed; 1 large red onion, sliced thinly; 2 medium fresh tomatoes, chopped; 2 cups chicken stock or water; 2 bouillon cubes; 1 teaspoon paprika; 1 teaspoon dried thyme; 1 teaspoon salt; 2 teaspoon ground red pepper; 1 tablespoon curry powder; 1 tablespoon garam masala; 1 tablespoon corn starch mixed with water for slurry; 1 handful fresh basil or curry leaves

Serves 1

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Chicken Curry & Rice

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Serves 1

Directions

1Pour the chicken pieces into a bowl and add ground red pepper, salt, onion powder, and garlic powder.
2Mix the chicken with seasonings.
3Place the chicken pieces on a tray.
4Bake the chicken in the oven.
5Grate the garlic and ginger.
6Chop the yellow, green and red bell pepper and red onion.
7Chop the fresh tomatoes.
8Peel and chop the carrots.
9Add the garlic and ginger to the pot with sliced onions and fry them.
10Add bell peppers and chopped fresh tomatoes.
11Add chicken stock to the pot.
12Add cooked chicken to the pot.
13Add ground red pepper, salt, dried thyme and curry powder to the pot.
14Mix the corn starch with water to create a slurry.
15Add garam masala and tomato to the pot.
16Cover the pot and let the ingredients simmer.
17Add slurry to the pot.
18Add fresh basil or curry leaves.
19Mix everything together.
20Serve the chicken curry with rice.

Ingredients

2 kg chicken
1.5 teaspoons salt
2 tablespoons ground red pepper
1 tablespoon onion powder
1 tablespoon garlic powder
2 tablespoons neutral oil
6 cloves garlic, grated
2 thumb-sized pieces ginger, grated
1 large red bell pepper, chopped
1 large yellow bell pepper, chopped
1 large green bell pepper, chopped
2 large carrots, cubed
1 large red onion, sliced thinly
2 medium fresh tomatoes, chopped
2 cups chicken stock or water
2 bouillon cubes
1 teaspoon paprika
1 teaspoon dried thyme
1 teaspoon salt
2 teaspoon ground red pepper
1 tablespoon curry powder
1 tablespoon garam masala
1 tablespoon corn starch mixed with water for slurry
1 handful fresh basil or curry leaves

Equipment

bowlovenknifecutting boardgraterspoontraypot

Tips

Adjust ground red pepper to heat preference.
Bake chicken at 375°F (190°C) for 30–35 minutes, or sear in a pan until golden on the outside.
Add garam masala and chopped fresh tomato for extra flavor.

Chicken Curry & Rice

Chicken Curry & Rice

Directions

Ingredients

Equipment

Tips

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