Simple Way to Make Homemade Chicken Curry with Basmati Rice
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We hope you got insight from reading it, now let's go back to chicken curry with basmati rice recipe. To make chicken curry with basmati rice you only need 19 ingredients and 13 steps. Here is how you cook it.
The ingredients needed to make Chicken Curry with Basmati Rice:
- Get 4 of chicken breasts.
- Take 1 of kefir yoghurt.
- Use 1 pinch of salt.
- Use 1 pinch of black pepper.
- You need of For the curry pasta.
- Prepare 1 of green pepper.
- Use 1 of onion.
- Take 1 of tomato.
- Get 3 tablespoons of curry.
- Use 1 glass of water.
- You need of For the rice.
- Get 4 cups of basmati rice.
- Take 1 teaspoon of turmeric.
- Use of If you want it spicier:.
- Use 1 tablespoon of ginger.
- Provide 1 teaspoon of paprika.
- You need 2-3 of cloves.
- Use 1 tablespoon of nutmeg.
- Take 1 tablespoon of cardamom seeds.
Steps to make Chicken Curry with Basmati Rice:
- The night before, dice the chicken breasts. Season..
- In a bowl, pour the yoghurt, add a tablespoon of curry mix and mix. If you haven't got kefir youghurt, any sugarless one is valid..
- Put the chicken in a lunch box, pour the yoghurt mix on it. Store in the oven during the wole night..
- Cut the green pepper in small dices. Stir-fry in a frying pan and keep it on a plate..
- Cut the onion and poach for five minutes in a pan. Add a tablespoon of curry and mix..
- Cut the tomato and add it to the pan..
- Pour the additional spices if you want it tastier..
- Add the water and boil for ten minutes..
- Whisk the curry pasta and pour it in the pan again.
- Take the chicken and remove the yoghurt excess. Sauté in a frying pan..
- Add the chicken and the peppers to the curry pasta. Heat for 10 more minutes.
- Rinse the rice three times. Boil 1 litre of water in a small pan. Then, add the rice and simmer for 10-12 minutes..
- Skim the rice. You can have it mixed the chicken or as a side dish..
Vadouvan is a French yellow curry spice blend. It's more allium forward (with dried shallots, onion, and garlic) than your typical yellow curry, with a heady fragrance of. Cook the rice in boiling salted water until al dente. Thaw the peas, blanch, drain and rinse with cold water. Mix with the finished cooked rice and season.
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