Chicken Curry and Rice
This curry can be easily adapted to your taste by adding vegetables, cream, or more spice. Why not make it vegetarian by replacing the chicken with potato?
Ingredients
- 1 teaspoon of oil
- 1 onion,
- 250g / 2 bags of rice,
- 500g chicken,
- 2 teaspoons of curry powder,
- A tin of tomatoes,
- Suggested Seasonings: Garlic, turmeric, ginger and coriander
Method
- Place a medium size saucepan on high heat on to boil. If you are using bags of rice, add enough water to cover the rice. If you are using loose grains, add 500ml of water.
- Roughly chop one onion and add to a frying pan on a medium heat, with a teaspoon of oil.
- Cut 500g chicken into evenly sized pieces and add to the frying pan.
- When the water is boiling, add 250g (2 bags) of rice to the pan, and leave this to cook.
- After around 10 minutes, or once the chicken is thoroughly cooked, add the tin of tomatoes and 2 teaspoons of curry powder to the frying pan. Mix this well. If desired, you can also add the suggested seasoning; 1/2 teaspoon of garlic, 1 teaspoon turmeric, 1/2 teaspoon ginger and 1/2 teaspoon coriander powder.
- Let this simmer on medium to low heat for 5-10 minutes, mixing occasionally.
- If you used bags of rice, drain the water from the pan. If you used loose grains they should now have absorbed all of the water
- Now, serve it up and enjoy!
