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Indian Curry Chicken with Spiced Rice
I have also done this with ground turkey and broccoli and it's
excellent.
What you need
- »«Curry»«
- 3 tbl oil
- 2 large onions, peeled and chopped
- 2 tbl fresh ginger, minced
- 1-2 tbl fresh garlic, minced
- 8-9 boneless, skinless chicken thighs, cut into about 6 pieces each
- 1 1/2 cups chicken broth
- 1 tbl ground Cumin
- 1 tbl ground Coriander
- 2 tsp Garam Masala
- 1 tbl curry powder
- 1/2 tsp chili powder or 1/4 tsp chili powder and 1/4 tsp hot red pepper flakes
- 2-3 bay leaves
- 1/2 tsp Turmeric
- Salt
- »«Rice»«
- 1 tbl Oil
- 1 tsp Cumin seed
- 1/2 tsp ground Coriander
- 1/8 tsp Turmeric (for color not flavor)
- 1 cup Brown Basmati rice
- 1 3/4 cups water
How to make it
- For the curry, heat oil in a heavy saucepan or saute pan.
- Add onion, garlic and ginger - saute over medium heat until onion is soft and translucent
- Add Cumin, Coriander, Garam Masala, Chili Powder, Turmeric, Curry Powder and Salt - reduce heat to medium low and cook stirring occasionally for about
5-10 minutes. The spices will not burn unless your heat is too high and this process will make the spices nutty and take the bitterness away.
- Add the chicken and stir to coat with the spices.
- Add Bay leaves, broth - bring to a boil, reduce heat and simmer until chicken is very tender and flavors are fully infused, about 45 minutes
- For the rice, in a small heavy pan combine oil, Cumin seed, Coriander and Turmeric - heat over medium heat until seeds begin to pop
- Add water and bring to a boil - add rice and stir
- Return to a boil, reduce heat to simmer and cover
- Cook according to package directions for the rice you use. I use brown basmati, but any jasmine or basmati rice will work - just use the package directions
for the cooking time.
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