Super Simple, Super Quick Chicken Curry and Rice
I had never made curry before but decided to give it a shot. I would call this recipe a medium-hot dish. I put in quite a bit of curry, but there is a lot of rice and chicken for it to cover. This recipe is for 1 person, but can be easily multiplied. If you use chicken stock for this recipe do not use the chicken base.
I had never made curry before but decided to give it a shot. I would call this recipe a medium-hot dish. I put in quite a bit of curry, but there is a lot of rice and chicken for it to cover. This recipe is for 1 person, but can be easily multiplied. If you use chicken stock for this recipe do not use the chicken base.
- 2 tablespoons minced garlic
- 1/2 cup uncooked long grain rice
- 1 boneless skinless chicken breast cubed
- 1 -1 1/2 tablespoon chicken base and 1 cup hot w instead of water and base combination
- 1 -1 1/2 tablespoon curry powder
- 1/2 tablespoon dark chili powder
- 1/2 tablespoon minced onions (dehydrated) or 3 tablespoons onio diced
- 1/2 tablespoon crushed red pepper flakes
- Carbohydrate 51.6076775325349 g
- Cholesterol 68.44 mg
- Fat 3.12126313144939 g
- Fiber 3.01290916798082 g
- Protein 32.646988409285 g
- Saturated Fat 0.729019447418362 g
- Serving Size 1 1 cups chicken and rice, 1-2 serving(s) (190g)
- Sodium 101.473026408236 mg
- Sugar 48.594768364554 g
- Trans Fat 0.664384455442934 g
- Calories 370 calories
Step-by-step
- Dissolve chicken base in hot water (skip this step if using stock).
- Pour dissolved base/stock in 2" deep pan.
- Add chicken to pan and place on medium-high heat.
- Add remaining ingredients EXCEPT rice.
- Cook chicken uncovered, stirring often to coat with spices.
- Remove chicken from heat and cover to keep warm.
- You will use the liquid from the pan in the next step.
- Add rice to separate pan and prepare as directed, BUT instead of using water to cook, add the drippings from the chicken pan.
- I usually get about 1/2 cup of drippings and then top that off with the water necessary to cook the rice.
- The rice I use needs 1 1/3 cup of water for 1/2 cup uncooked rice. This will yield 2 cups of cooked rice.
- When rice is finished cooking, spoon rice back into chicken pan and place on medium-high heat for 3 minutes, stirring frequently.
A Culinary Adventure: My First Chicken Curry
Confession time: I'm not exactly a culinary whiz. My cooking skills typically involve a can opener and a microwave. But recently, I decided to step outside my comfort zone and try something new. Curry had always intimidated me – those complex spice blends, the seemingly endless variations – it all felt a bit daunting. But a craving for something flavorful and comforting pushed me to give it a shot. And you know what? It was surprisingly easy, and even more surprisingly delicious!
I opted for a simple chicken and rice curry recipe, perfect for a weeknight meal. I found a recipe online (I won't bore you with the specifics – let's just say it was straightforward and readily adaptable). The beauty of this dish lies in its simplicity. Even with my limited cooking expertise, I managed to create a flavorful, aromatic, and satisfying meal. The mild heat level was perfect for me; it had a pleasant kick without being overly spicy. And the best part? It was ready in under 30 minutes – perfect for those busy evenings when you need a quick and healthy dinner.
The process was surprisingly intuitive. I started by sautéing the chicken with a blend of curry powder, chili powder, garlic, and onions. The aroma that filled my kitchen was intoxicating. Then, I cooked the rice separately, using the flavorful drippings from the chicken pan to add depth of flavor. The final step involved combining the cooked chicken and rice, letting the flavors meld together for a few minutes. The result was a fragrant, tender chicken curry served over fluffy rice – a delicious combination that exceeded my expectations.
This experience has completely changed my perspective on cooking. I used to think that creating something flavorful and satisfying required hours in the kitchen and a vast culinary knowledge. But this recipe proved me wrong. It showed me that even a beginner like myself can achieve delicious results with a little patience and a simple recipe. The joy of creating something delicious, from start to finish, is incredibly rewarding. I’m already brainstorming my next culinary adventure. Maybe I'll try a different type of curry next time – or maybe I'll stick with this simple, satisfying recipe for a while. Either way, my cooking confidence has soared, and I can't wait to see what new culinary discoveries await me in the future.
Tips for Success:
- Don't be afraid to experiment with spices. Start with the recipe as written, then adjust the amount of curry powder and chili powder to suit your taste preferences.
- Use good quality ingredients. The flavor of the curry will be enhanced by using fresh garlic, onions, and high-quality spices.
- Don't overcook the chicken. Overcooked chicken will be dry and tough. Cook until it's just cooked through.
- Serve immediately. This curry is best served fresh.
I highly recommend this recipe for anyone who wants a quick, easy, and delicious weeknight meal. Even if you're a complete beginner in the kitchen, I have confidence that you'll be able to make it successfully.
