The trick is to soften your onions and garlic before adding the curry. Toast the spices with the onion to ensure maximum flavour. Brown the chicken in this flavoured onion before adding the tomato puree and potato.
Only use the Garam Masala at the end of the cooking process.
Chicken Curry and Rice
Equipment
Chopping boards
(wooden for vegetables and white plastic for chicken)
Sharp Knife
Small Pot
Sieve
Small fry pan
Measuring
cups/spoons
Wooden spoon
Microwave bowl
(for potatoes)
Ingredients
(per pair)
White rice, long
grain, 3/4 cup
Salt pinch
Onion, sliced, 1/2
Garlic, ½ tsp or
1 clove, crushed and diced
Oil for frying
Curry powder, 1
tsp
Chicken stock, ¼
tsp
Chicken, ½ breast,
diced,
Potato, 1 medium,
peeled, diced and microwaved for 4 minutes
Tomato puree, 3
tsp in 3/4 cup of hot water
Garam Masala, 1/4
tsp
Chilli powder, ¼
tsp (optional)
Salt for
seasoning
Method
Chicken
1.
Place
small fry pan on medium heat (5 on the dial).
2.
Add a
little oil
3.
Fry
the onions until soft, then add the garlic.
4.
Mix the
curry powder and chicken stock together and pour over the onions and garlic.
Don’t burn it, take it off the heat if it is.
5.
Add
the chopped chicken and fry with the onion for 2 minutes.
6.
Then
add the microwaved diced potato.
7.
Mix
up the tomato paste with the hot water and add to the fry pan.
8.
Bring
to boil then simmer (turn the heat to low) for 10-15 minutes.
9.
Turn
off heat and add Garam masala and Chilli powder if needed, stirring through.
10.
Season
to taste with salt.
11.
Serve
on white rice.
Rice
1.
Bring
3 cups of hot water to the boil.
2.
Wash
3/4 cup of rice in a sieve until the water runs clear.
3.
Slowly
stir in the rice to the boiling water (Be careful!) and add a pinch of salt.
4.
Bring
back to the boil and boil uncovered for 10-15 minutes. Try the rice to check if
it is cooked.
5.
Drain
through sieve and leave in pot until ready to serve.
No comments:
Post a Comment