How to Make Quick Easy Curry Chicken Rice

Hey everyone, hope you are having an incredible day today. Today, we’re going to make a special dish, easy curry chicken rice. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Browse & Discover Thousands of Cooking Food & Wine Book Titles, for Less. Submit a Recipe Correction Chicken breasts sauteed and simmered with onion, olive oil and curry powder. Simplest chicken curry you'll ever make! Serve over hot cooked rice with a little side of mango chutney, if desired.

Easy Curry Chicken Rice is one of the most well liked of recent trending foods in the world. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions every day. Easy Curry Chicken Rice is something that I’ve loved my whole life. They’re nice and they look wonderful.

To get started with this particular recipe, we must prepare a few ingredients. You can cook easy curry chicken rice using 15 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Easy Curry Chicken Rice:

1. Get 4 chicken legs
2. Prepare 3 medium potatoes
3. Get half onion
4. Prepare rice
5. Take half box Japanese curry cube or 1 bag Korean curry （can find them in Asian supermarkets）
6. Make ready seasoned seaweed and white sesame（also in Asian supermarket）
7. Prepare 2 spoon butter
8. Make ready 200 ml milk or stock or coconut milk
9. Prepare 1 spoon minced garlic
10. Take some crushed black pepper
11. Take any frozen vegetable
12. Prepare 2 spoons soy sauce
13. Make ready 1 spoon honey
14. Take 1 spoon salt
15. Get 2 spoon cooking wine

In a large pot over medium-high heat, heat oil. Curry powder, Cardamom, Cumin, Coriander, etc. will all work well. Add the rice and a pinch of salt and stir to coat in the spices then pour in the water or stock. Allow the rice to cook until most of the liquid has been absorbed then stir in the peas (if using).

Steps to make Easy Curry Chicken Rice:

1. Chicken leg (whether remain bone depends on your preference) cut into small pieces, use 2 spoons cooking wine, 2 spoons light soya sauce,1 spoon salt, honey, and black pepper to marinate chicken for 15min
2. Peel and chop potatoes into small pieces, soak them in water to remove the starch
3. Melt butter in the pot, add chicken, chopped oinion and minced garlic, stir fry until the chicken skin become golden
4. Add froeazn vegatable and potatoes, stir fry for 3min, add stock (or milk)and water cover the chicken
5. Add curry cubes or Korean curry pack, stir it until melt, then cover the lid, stew for 10min until potatoes become soft
6. Add the seaweed and sesame in the top of cooked rice,scoop some curry beside the rice

Add the rice and a pinch of salt and stir to coat in the spices then pour in the water or stock. Allow the rice to cook until most of the liquid has been absorbed then stir in the peas (if using). White rice, brown rice, or cauliflower rice (for a low-carb option) would all work well. Make this a Jamaican curry chicken with rice and beans by also adding red beans to the rice. Serve over rice, garnished with basil or mint, if desired.

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