Chicken Curry & Rice
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.
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