Chicken Curry & Rice

Serves 1
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Directions

  1. 1Pour the chicken pieces into a bowl and add ground red pepper, salt, onion powder, and garlic powder.
  2. 2Pour the chicken pieces into a bowl and add ground red pepper, salt, onion powder, and garlic powder.
  3. 3Pour the chicken pieces into a bowl and add ground red pepper, salt, onion powder, and garlic powder.
  4. 4Mix the chicken with seasonings.
  5. 5Mix the chicken with seasonings.
  6. 6Mix the chicken with seasonings.
  7. 7Place the chicken pieces on a tray.
  8. 8Place the chicken pieces on a tray.
  9. 9Place the chicken pieces on a tray.
  10. 10Bake the chicken in the oven.
  11. 11Bake the chicken in the oven.
  12. 12Bake the chicken in the oven.
  13. 13Grate the garlic and ginger.
  14. 14Grate the garlic and ginger.
  15. 15Grate the garlic and ginger.
  16. 16Chop the yellow, green and red bell pepper and red onion.
  17. 17Chop the yellow, green and red bell pepper and red onion.
  18. 18Chop the yellow, green and red bell pepper and red onion.
  19. 19Chop the fresh tomatoes.
  20. 20Chop the fresh tomatoes.
  21. 21Chop the fresh tomatoes.
  22. 22Peel and chop the carrots.
  23. 23Peel and chop the carrots.
  24. 24Peel and chop the carrots.
  25. 25Add the garlic and ginger to the pot with sliced onions and fry them.
  26. 26Add the garlic and ginger to the pot with sliced onions and fry them.
  27. 27Add the garlic and ginger to the pot with sliced onions and fry them.
  28. 28Add bell peppers and chopped fresh tomatoes.
  29. 29Add bell peppers and chopped fresh tomatoes.
  30. 30Add bell peppers and chopped fresh tomatoes.
  31. 31Add chicken stock to the pot.
  32. 32Add chicken stock to the pot.
  33. 33Add chicken stock to the pot.
  34. 34Add cooked chicken to the pot.
  35. 35Add cooked chicken to the pot.
  36. 36Add cooked chicken to the pot.
  37. 37Add ground red pepper, salt, dried thyme and curry powder to the pot.
  38. 38Add ground red pepper, salt, dried thyme and curry powder to the pot.
  39. 39Add ground red pepper, salt, dried thyme and curry powder to the pot.
  40. 40Mix the corn starch with water to create a slurry.
  41. 41Mix the corn starch with water to create a slurry.
  42. 42Mix the corn starch with water to create a slurry.
  43. 43Add garam masala and tomato to the pot.
  44. 44Add garam masala and tomato to the pot.
  45. 45Add garam masala and tomato to the pot.
  46. 46Cover the pot and let the ingredients simmer.
  47. 47Cover the pot and let the ingredients simmer.
  48. 48Cover the pot and let the ingredients simmer.
  49. 49Add slurry to the pot.
  50. 50Add slurry to the pot.
  51. 51Add slurry to the pot.
  52. 52Add fresh basil or curry leaves.
  53. 53Add fresh basil or curry leaves.
  54. 54Add fresh basil or curry leaves.
  55. 55Mix everything together.
  56. 56Mix everything together.
  57. 57Mix everything together.
  58. 58Serve the chicken curry with rice.
  59. 59Serve the chicken curry with rice.
  60. 60Serve the chicken curry with rice.

Ingredients

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