Chicken Curry & Rice

Chicken Curry & Rice

Servings: 4 People
Course: Main Course

Notes

Chicken Curry & Rice
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 30 minutes
Serves: 6
Ingredients
Chicken Curry
2 kg chicken pieces
2 tbsp olive oil
2 tbsp BlixSam Bazaar Kerrie
1 tbsp BlixSam Grill Forge
1 tsp BlixSam Garlic Melt
2 large onions, finely chopped
4 cloves garlic, crushed
30 g fresh ginger, grated
2 tbsp tomato paste
2 ripe tomatoes, grated
500 ml chicken stock
2 tbsp Worcestershire sauce
2 bay leaves
Salt and freshly ground black pepper to taste
2 tbsp chopped fresh coriander
Rice
2½ cups basmati rice
5 cups water
1 tbsp butter
1 tsp salt
Method
  1. Heat the olive oil in a large pot over medium heat.
  2. Season the chicken with BlixSam Bazaar Kerrie, BlixSam Grill Forge and BlixSam Garlic Melt.
  3. Brown the chicken in batches until golden brown. Remove and set aside.
  4. Add the onions and cook until soft and lightly caramelised.
  5. Stir in the garlic and ginger and cook for 1 minute until fragrant.
  6. Add the tomato paste and grated tomatoes and cook for 3–4 minutes.
  7. Return the chicken to the pot and add the chicken stock, Worcestershire sauce and bay leaves.
  8. Cover and simmer for 50–60 minutes, until the chicken is tender and the sauce has thickened.
  9. Meanwhile, bring the water, butter and salt to the boil. Add the rice, reduce the heat, cover and cook for 15–18 minutes until tender. Fluff with a fork.
  10. Remove the bay leaves from the curry, season with salt and black pepper to taste, and garnish with chopped fresh coriander.
  11. Serve the chicken curry over fluffy basmati rice.
Serving Suggestion
Serve with fresh sambals, mango chutney, sliced banana and warm naan bread or rotis for a complete family feast.

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