Ingredients
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1
-
1/2
-
1 - 1 1/2
-
1 - 1 1/2
-
1/2
-
1/2
-
2
-
1/2
-
-
-
-
-
-
-
Directions
Super Simple, Super Quick Chicken Curry and Rice, I had never made curry before but decided to give it a shot I would call this recipe a medium-hot dish I put in quite a bit of curry, but there is a lot of rice and chicken for it to cover This recipe is for 1 person, but can be easily multiplied If you use chicken stock for this recipe do not use the chicken base, used chicken thighs and made 2 cups of rice used a curry base, garlic, chili powder, onion powder, roasted curry powder, unrpasted curry powder and black pepper! It’d a lot, but it came out SMOKING GOOD! I LOVE THIS RECIPE, however, with my additions, it was FABULOUS! Thank you!
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Steps
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1
Done
|
Dissolve Chicken Base in Hot Water (skip This Step If Using Stock). |
|
2
Done
|
Pour Dissolved Base/Stock in 2" Deep Pan. |
|
3
Done
|
Add Chicken to Pan and Place on Medium-High Heat. |
|
4
Done
|
Add Remaining Ingredients Except Rice. |
|
5
Done
|
Cook Chicken Uncovered, Stirring Often to Coat With Spices. |
|
6
Done
|
Remove Chicken from Heat and Cover to Keep Warm. You Will Use the Liquid from the Pan in the Next Step. |
|
7
Done
|
Add Rice to Separate Pan and Prepare as Directed, but Instead of Using Water to Cook, Add the Drippings from the Chicken Pan. I Usually Get About 1/2 Cup of Drippings and Then Top That Off With the Water Necessary to Cook the Rice. the Rice use Needs 1 1/3 Cup of Water For 1/2 Cup Uncooked Rice. This Will Yield 2 Cups of Cooked Rice. |
|
8
Done
|
When Rice Is Finished Cooking, Spoon Rice Back Into Chicken Pan and Place on Medium-High Heat For 3 Minutes, Stirring Frequently. |
