The main plus of curry with chicken and rice is the two-in-one dish. If you are interested in the cuisine of foreign countries and want to diversify your menu with interesting dishes, then I suggest learning how to cook delicious curry.
Recipe content:
- How to cook chicken curry with rice - the subtleties of cooking
- Chicken curry with vegetables
- Chicken with vegetables in curry sauce
- Chicken curry with rice
- Video recipes
Curry is a second dish made with different foods. It is a powder from a ready-made mixture of spices. It may contain cumin root, turmeric, cardamom, coriander, nutmeg, cloves, ginger, garlic, salt, cinnamon, mustard, fenugreek, red, allspice and black pepper and other spices. Curry can be prepared with a variety of spices and herbs, depending on the wishes and capabilities of the chef.
Many curry recipes have been invented these days, as European chefs have taken the idea of using a set of spicy spices called curries in a wide variety of foods. Any curry has a spicy and rich aroma, which is associated with its origins. In sunny and hot India, it was necessary to find ways to keep food (meat, fish, poultry) from spoilage and bacteria. Then the Indians interrupted the unpleasant aroma with the help of spices, they also killed the bacteria - and this is how curry was invented.
How to cook chicken curry with rice - the subtleties of cooking
The taste of the food can in many ways surpass the ingredients that are prepared separately. Because both rice and chicken are neutral in taste. However, seasoning them with spices, herbs, spices, combining with other products, you can get a side dish saturated with aromas and soaked in meat juice.
- The chicken can be used as a homemade, moderately fatty chicken, as well as a broiler chicken, a young chicken is also suitable.
- The age of the bird can be any. But it is advisable to buy a bird up to a year old, weighing up to 1.5 kg. The carcass should be pink or pale yellow skinned only, not bluish.
- Rice absorbs liquid well, and also absorbs melted fat. Therefore, if you prefer a fatter dish, then the bird can be bought with a large amount of fat. But such a dish will be more high-calorie.
- Rice should be rinsed well in cold water until transparent, so that it becomes crumbly. Do this until the water becomes clear.
- For curry sauce to be tasty, you need to use cereals and not powders.
- Rice can be used according to your taste - basmati, jasmine or other long grain. Although some people prefer round grains.
Chicken curry with vegetables
Chicken goes well with any vegetables, which is why it is so loved in many cuisines of the world. This recipe will be a great dinner. Delicious, satisfying and quick to prepare.
- Caloric content per 100 g - 95, 5 kcal.
- Servings - 1
- Cooking time - 40 minutes
Ingredients:
- Chicken fillet - 1 pc.
- Yellow sweet bell pepper - 1 pc.
- Red sweet bell pepper - 1 pc.
- Carrots - 1 pc.
- Champignons - 200 g
- Garlic - 1 clove
- Curry - 2 tsp
- Salt to taste
- Vegetable oil - for frying
- Ground black pepper - to taste
- Cream - 200 ml
Step by step cooking:
- Peel sweet peppers from seeds and partitions, rinse and cut into strips.
- Peel the carrots and garlic and also cut into strips.
- Rinse the champignons, peel the caps from the foil and also cut into strips.
- Wash the chicken breast, wipe with a paper towel and cut into strips.
- Heat vegetable oil in a frying pan and fry until golden brown: peppers, carrots, garlic.
- Add chicken and mushrooms. Continue to fry for 5 minutes.
- Add curry powder and stir well.
- Pour in the cream, salt and pepper and let them evaporate halfway.
Chicken with vegetables in curry sauce
Juicy and aromatic chicken meat is perfectly combined with various products and spices. I propose to conduct a culinary experiment and cook poultry in curry sauce, and even with vegetables.
Ingredients:
- Chicken thighs - 500 g
- Green beans - 100 g
- Potatoes - 2 pcs.
- Onion - 1 pc.
- Ginger root - 3 cm
- Coconut milk - 200 ml
- Vegetable broth - 150 ml
- Peanut butter - for frying
- Salt to taste
- Curry - 2 tsp
Step by step cooking:
- Peel the onion, wash and cut into half rings.
- Cut the peeled and washed potatoes into large cubes.
- Rinse the chicken meat, wipe with a paper towel and cut into large pieces.
- Heat oil in a saucepan and add chopped garlic and ginger root to fry. Add curry and stir. Cook for 2 minutes.
- Sprinkle onions and sauté until translucent.
- Add the chicken to the skillet and turn it over several times until it is completely covered with the spicy paste.
- Add potatoes, coconut milk and vegetable broth. Cook over medium heat for half an hour.
- Pour in the washed bean pods, cover the saucepan and simmer the food for 5 minutes.
Chicken curry with rice
The recipe for a delicious dinner for any gourmet is a universal product - chicken breasts with aromatic rice and a spicy curry sauce.
Ingredients:
- Chicken breasts - 2 pcs. 200 g each
- Basmati rice - 150 g
- Canned tomatoes - 400 g
- Ginger - 2 cm
- Garlic - 4 cloves
- Onions - 1 pc.
- Chicken broth - 200 ml
- Olive oil - 4 tablespoons for frying
- Carnation - 1 bud
- Caraway seeds - 1 tsp
- Cardamom - 2 pods
- Salt to taste
- Ground black pepper - to taste
Step by step cooking:
- Prepare the curry mixture. To do this, chop a clove, cumin seeds and 2 cardamom pods. But you can also use a ready-made spice mixture.
- Peel and grate the ginger and garlic.
- Peel the onion and chop finely.
- Wash the chicken fillet and cut into small cubes.
- Pour oil into a thick-bottomed saucepan and heat. Add curry and heat for 2 minutes. Add rice and stir for 2 minutes. Pour in chicken broth and boil. Leave to simmer over low heat with the lid closed. Cook the rice without stirring for 20 minutes.
- In a frying pan in oil, fry the chicken fillet until an appetizing golden brown crust, stirring constantly.
- In another skillet, saute the onions until they are pleasantly golden brown. Add ginger and garlic to it and cook for a couple of minutes. Add tomatoes and remaining spices, pepper and salt.
- Add fried chicken to the pan with vegetables and simmer for 15-20 minutes over low heat.
- Put boiled rice on a plate, and top with stewed vegetables with chicken.
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