This curry chicken and rice comes together in one pot, the best part is it takes 30 minutes from start to finish, Relax and let the spices and pot do the wonders for you. Cheers to one pot wonders!
My latest obsession: Curry chicken rice, all in one pot.
Nothing easy than a one pot dish. Fewer bowls to wash!
Because eating is nicer than washing dishes
There is rice, chicken, carrots and green beans spiced with curry, ginger and garlic. It is a happy meal.
Feel free to add any vegetable of choice, add less curry or more as you want, gather patience for 25 minutes and get a spoon. If that is even necessary.
- 1/3 kg chicken cut into desired sizes
- 1 tablespoon curry powder
- 2 cloves garlic finely chopped
- 1 tablespoon grated ginger
- 3-4 tablespoon vegetable oil
- 2 cups/ 390g rice
- 2 cups/ 600ml water adjust according to brand of rice
- 1/2 - 1 tablespoon curry
- 1 bayleaf
- 3 medium sized carrots chopped
- 10 medium sized green beans chopped
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Wash chicken and pat dry. Add in curry, ginger and garlic. Wash rice and set aside.
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Heat a saucepan with oil. Drop in chicken pieces, allowing it to brown but not cooked through. Remove chicken from sauce pan. Add in rice, curry, carrots, green beans, bay leaf and salt. Stir and add water and chicken pieces, adding the stock from the chicken as well.
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Bring rice to a boil. Immediately, it boils over, reduce heat to low and let simmer for 20- 25 minutes till all the water is absorbed and rice is cook through. Switch of the heat, let rice rest for about 5 minutes and fluff with a fork.
Join me on Fiesta Friday hosted by Jhuls of The Not So Creative Cook and Elaine of Foodbod
Thank you.
