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Steamed rice /chicken curry
Steamed rice /chicken curry

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We hope you got insight from reading it, now let’s go back to steamed rice /chicken curry recipe. You can have steamed rice /chicken curry using 22 ingredients and 5 steps. Here is how you do it.

The ingredients needed to cook Steamed rice /chicken curry:
  1. Prepare 400 gm basmati rice
  2. Provide 3 cup water
  3. Provide 8 cubed chicken thighs
  4. Take 4 teaspoon all purpose flour
  5. Take 4 tablespoon vegetable oil
  6. Provide 4 cloves minced garlic
  7. Provide 1 inch ginger
  8. Provide 1 finely chopped onions
  9. Get 1 diced,peeled carrot
  10. Provide 1 diced,peeled potato
  11. Provide 1 stick celery
  12. Use Salt as required
  13. Provide Seasoning
  14. Get 2 cup chicken stock
  15. Get 1/4 cup crushed tomato
  16. You need 3 tablespoon unsalted butter
  17. Take 1 tablespoon garam masala powder
  18. Use 1 tablespoon curry powder
  19. Get 1/4 tablespoon cayenne pepper
  20. Take 1 garted,peeled apple
  21. Prepare 1 tablespoon soy sauce
  22. Prepare 1 teaspoon honey
Instructions to make Steamed rice /chicken curry:
  1. To make your very own steamed rice take the rice and put them in a bowl.pour water and let them soak for about 35-40 mins. Now take a pot or a deep pan and put it on a medium flame.add the water and let it boil.once it has started to boil,add the rice. Take a lid and cover the pot/pan with it.let the rice cook until the rice has become soft and tender.once done,switch off the flame - - Your steamed rice are ready
  2. Combine chicken and 2 tbsp flour in large mixing bowl tossing to coat pieces well with flour - - Warm 2 tbsp oil in deep non_stick skillet set over medium high heat.add chicken pieces,shaking off excess flour.brown chicken for 5 min until lightly golden transfer to bowl - - Add remaining 2 tbsp oil to same skillet.add garlic and ginger,sauté for about 1 min until they brown lightly
  3. Add the onions and sauce for about 8-10 minutes stirring occasionally, until lightly browned - - Add carrot,potato and celery,saute 2 min add chicken,salt, seasoning 1 cup broth and tomatoes.cover skillet bring content to a boil reduce heat to medium low and cook for 30 min stirring accasionally
  4. Meanwhile make the roux warm butter in non stick frying pan over medium heat add remaining 2 tbsp flour. Stirring occasionally,cook until flour turns to a light golden colour,about 10 min
  5. Add curry powder,garam masala and cayenne pepper,cook 2 min add remaining 1 cup broth cook 1 min stirring till roux thickens - - Add roux,Apple,soy and honey to chicken in skilletStirring to mix it in gently cover skillet and cook for 5 min for flavours to blend and apple to soften

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