How to Make Tasty Chicken curry with white rice

Chicken curry with white rice. Chicken Curry is a rich and aromatic dish that my whole family loves! Tender chicken in a flavorful sauce is served over white rice. All Reviews for Chicken Curry with Rice.

Chicken Curry with vegetables: Increase the veggies! You can add some carrot sticks (add after adding the curry paste and seasonings) and spinach (stir in at the very end — residual heat will cook it down). This easy curry teams a ready-made curry paste with a few other secret ingredients to produce a tastebud-tastic meal. You can have Chicken curry with white rice using 18 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Chicken curry with white rice

1. It's of For the Chicken Marinade:.
2. Prepare 2 tablespoons of ginger-garlic paste.
3. It's 1/2 tablespoon of turmeric powder.
4. You need To taste of Salt.
5. It's 2 tablespoons of red chilli powder.
6. You need 1 pound (450 gm) of bone-in chicken, cut into medium pieces.
7. It's of For the Spice Paste.
8. You need 1 teaspoon of coriander seeds.
9. It's 6 of dry Kashmiri chilies.
10. You need 1/2 inch of cinnamon stick.
11. Prepare 3 of cloves.
12. It's 1 cup (240 ml) of water.
13. Prepare of For the Curry.
14. Prepare 2 tablespoons of oil.
15. You need 3 of slit green chilies.
16. It's 3 of bay leaves.
17. You need 1 of medium onion, finely chopped.
18. Prepare As needed of white rice, for serving.

To serve, fluff the cooked rice using a fork, then divide it equally among four serving plates. Spoon a ladleful of chicken curry on top of each portion of rice. Learn how to make Thai chicken curry with rice & see the Smartpoints value of this great recipe. With decadent coconut milk and fragrant curry paste, this filling recipe also features grilled chicken and chicken broth over white rice to combine nutritious protein, hearty grains, and fresh seasoning to.

Chicken curry with white rice step by step

1. To Marinate the Chicken: Mix ginger-garlic paste, turmeric powder, salt, and 1 tablespoon of the red chilli powder. Apply to chicken and set aside.
2. For the Spice Paste: Heat a kadai Toast cumin seeds, coriander seeds, Kashmiri chilies, cinnamon stick, and cloves until they release their aroma, about 15 seconds, stirring constantly so they don't burn. Set aside to cool..
3. Once toasted spices have cooled,, blend spices and 3 tablespoons (45ml) water until a smooth paste has formed. Set aside..
4. For the Curry: In a kadai, heat oil until shimmering, then turn the heat down. Add green chilies and bay leaves. Stir until fragrant, about 15 seconds. Add onion and keep stirring until soft but not brown, about 5 minutes..
5. Add spice paste and keep stirring until fragrant and until oil floats on top, about 10 minutes. Add marinated chicken pieces and stir until coated in the spice mix, about 5 minutes. Add remaining water to thin out the mixture for more gravy..
6. Season with salt,. Turn heat to medium. Cook for about 15 minutes or until chicken is tender. Open lid, stir, and serve hot with fluffy white rice..

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