How to Prepare Appetizing Easy Curry Chicken Rice

Easy Curry Chicken Rice. Make Chicken & Yellow Rice With Broccoli & Cheddar Cheese For A Delicious Family Meal. Dissolve chicken base in hot water (skip this step if using stock). Add chicken to pan and place on medium-high heat.

Easy Curry Chicken Rice Chicken breasts sauteed and simmered with onion, olive oil and curry powder. Simplest chicken curry you'll ever make! Serve over hot cooked rice with a little side of mango chutney, if desired. You can have Easy Curry Chicken Rice using 15 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Easy Curry Chicken Rice

  1. It's 4 of chicken legs.
  2. It's 3 of medium potatoes.
  3. It's half of onion.
  4. You need of rice.
  5. It's half of box Japanese curry cube or 1 bag Korean curry （can find them in Asian supermarkets）.
  6. Prepare of seasoned seaweed and white sesame（also in Asian supermarket）.
  7. Prepare 2 spoon of butter.
  8. It's 200 ml of milk or stock or coconut milk.
  9. Prepare 1 spoon of minced garlic.
  10. It's of some crushed black pepper.
  11. Prepare of any frozen vegetable.
  12. It's 2 spoons of soy sauce.
  13. Prepare 1 spoon of honey.
  14. Prepare 1 spoon of salt.
  15. You need 2 spoon of cooking wine.

Nestle the browned chicken pieces in the rice. Place water into a small bowl. Whisk peanut butter, bouillon, flour and curry paste into water until smooth. Add sauce to chicken along with coconut milk, carrots, brown sugar and garlic.

Easy Curry Chicken Rice instructions

  1. Chicken leg (whether remain bone depends on your preference) cut into small pieces, use 2 spoons cooking wine, 2 spoons light soya sauce,1 spoon salt, honey, and black pepper to marinate chicken for 15min.
  2. Peel and chop potatoes into small pieces, soak them in water to remove the starch.
  3. Melt butter in the pot, add chicken, chopped oinion and minced garlic, stir fry until the chicken skin become golden.
  4. Add froeazn vegatable and potatoes, stir fry for 3min, add stock (or milk)and water cover the chicken.
  5. Add curry cubes or Korean curry pack, stir it until melt, then cover the lid, stew for 10min until potatoes become soft.
  6. Add the seaweed and sesame in the top of cooked rice,scoop some curry beside the rice.

Return chicken on top of rice, and bring to boil. In a large pot over medium-high heat, heat oil. White rice, brown rice, or cauliflower rice (for a low-carb option) would all work well. Make this a Jamaican curry chicken with rice and beans by also adding red beans to the rice. Mix the golden mushroom soup, sour cream, and curry powder together in a bowl.

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