Curry rice (Yellow rice): unique rice dish cooked with curry powder taking the flavour and colour of the spice when cooked through.
This post takes me back to when curry rice became a thing in Ghana here, when it became the preferred rice dish as opposed to jollof and fried rice. There was one time, our friend and neighbour was about celebrating her birthday. We were in primary school at that time and per usual, we were into the colours, the glitters, etc. When planning for her birthday party, her mama asked us what food would we want for the party.
We didn’t even think for a second; we started with yellow rice, orange rice, green rice. Hmmm….
The first yellow rice I cooked then in primary school wasn’t as disastrous as the first jollof (I will save that story for another day). It only lacked salt. I have been a pro in this yellow rice business from day 1.
With time, the curry rice craze has gone down, it couldn’t overthrow jollof as the number 1 rice dish here. This shows that panyin dze panyin (the master is always the master.
- 1 cup/ 255g rice
- 2 tablespoons margarine/ butter
- 1/2 onion chopped
- 1 garlic clove minced
- 1 1/2 teaspoon curry powder
- 1 small bay leaf optional
- 1/2 chicken stock cube plus water for cooking the rice substitute with chicken stock
- salt as required
- parsley for garnish optional
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Wash rice with water till the water is cleared, set aside.
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In a medium saucepan on medium heat, add margarine or butter. Add minced garlic and chopped onions. Stir till butter or margarine melts and becomes fragrant whiles the onions softened.
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Add washed rice and 1 1/2 teaspoon curry powder, bayleaf and stir together. Add chicken stock cube and water or chicken stock. (Since brands of rice differs with the rice : liquid ratio, use enough water or chicken stock as you will use for cooking your brand of rice).
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Add salt, stir together and cover the rice tightly with a lid. Bring the curry rice to a boil on high heat. Immediately it boils over, reduce the heat to low, simmer gently till all the water is absorbed and the rice is cooked through. Serve as a side.