Chicken & Potato curry with rice.

Everybody needs a good curry at least once a month.
This is a simple version of an indian curry. We used "Brindavin" medium hot curry powder for this.
The Garam Masala is used as a finishing spice when the curry is all cooked.
You could use other meats instead of chicken but would have to simmer it for longer (30min plus).
Remember to make the rice castles using a cup.

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, 1 thigh/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

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.

Chicken

1.    Place small fry pan on medium heat (6 o’clock).

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.