My Hot Chicken Curry around an island of special fried rice. 😀

Name: My Hot Chicken Curry around an island of special fried rice. 😀
Total time: 1800 s
Yield: 2 servings
Cuisine: British
Ingredients: 2 tbls Butter; 2 Garlic cloves crushed; 1 large Onion diced; 2 Chicken breasts chopped into bitesize pieces; 1 tbls Garam Masala; 1/2 tsp dried Cumin; 1/2 tsp Red chilli powder; 1/2 tsp Tumeric; 1/2 tsp dried Corriander; 2 tsp Curry powder; 1 cup Chicken stock; 1 cup veg stock; 1 cup Boiling water; 1 bunch curry leaves; 1 handful spinach; 1 tbls Tomato puree; 1 tbls lemon juice; 2 tbls plain yogurt; 2 tsp cornflour in 2 tbls cold water; to taste Salt and pepper

Maureen 😀 @Moe131

Liverpool England

This has a hot taste but so flavoursom with the curry leaves, from scratch, yogurt, cumin,tumeric,garam madala, tomatoe paste and more all add to the flavour.the rice was cooked added tumeric for the colour and green beans ,peas .#currycompetition

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Ingredients

30 minutes

2 servings

2 tblsButter
2Garlic cloves crushed
1large Onion diced
2Chicken breasts chopped into bitesize pieces
1 tblsGaram Masala
1/2 tspdried Cumin
1/2 tspRed chilli powder
1/2 tspTumeric
1/2 tspdried Corriander
2 tspCurry powder
1 cupChicken stock
1 cupveg stock
1 cupBoiling water
1 bunchcurry leaves
1 handfulspinach
1 tblsTomato puree
1 tblslemon juice
2 tblsplain yogurt
2 tspcornflour in 2 tbls cold water
to tasteSalt and pepper

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Steps

30 minutes

1

In a large deep frying pan heat up and melt the butter
2

Add the onion and Garlic and mix fry until onions ate opaque in colour
3

Add all the dried spices ha ve them at hand and have the boiling water and both stocks ready.
4

Add each dried spices one after the other then stir in and add the stock and the water mix in
5

Cook on medium for 10 minutes
6

Add the curry leaves and spinach stir in cook on low for 20 minutes stirring often.
7

Add then add the tomatoe puree, lemon juice and stir.
8

Then take off the heat for 5 minutes and add the yogurt stir in and then if you want the curry thicker add the corn flour a little at a time for your thickness.
9

Salt and pepper to taste warm up when needed
10

2 cups Basmati rice to 3 cups water bring to boil and simmer.
11

When cooked drain off if there is any water left.
12

Rinse the rice in cold water dry off, then add it to the frying pan or wok and add some veg to it and a little tumeric to make the yellow colour and salt and pepper.
13

Add the rice on a serving plate and add the chicken curry around it. Serve hot.

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Cooksnaps

Saved

Maureen 😀 @Moe131

on August 13, 2018 19:02

Liverpool England

Cookpad founder Member Ambassador, Also a Cookaholic.I love this Cookpad Site, Recipes, friends, interesting people and outstanding recipes, and able to see and to taste food from all over the world. i have learned so much more here, spices , herbs and lovely recipes of different cultures. also experimenting mixing different herbs and spices and making my own creations .I have cooked for my family since I was 14yrs, home from school as my Grandmother could no longer cook she was 91yrs, my Dad worked and there was only me so I learned quite quick and have always enjoyed it. I only started experimenting with herbs and spices and items I had never heard of before through joining Cookpad 2014 and I'm still learning new things. It is a passion of mine and I always invite my family around so I can create something new for them to try. my children grew up learning lots from me I have 3 daughters all with their own families and two Sons one who cooks for his family also my youngest son who is still at home with me,he comes up with some lovely meals and ideas so I'm proud of them all. 💜

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My Hot Chicken Curry around an island of special fried rice. 😀

My Hot Chicken Curry around an island of special fried rice. 😀

Ingredients

Steps

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