Chicken Curry and Rice

  • In your crate

    Rice

    Garlic paste

    Diced tomatoes

    Onion

    Pre-cooked curry chicken

    (Optional: coconut milk/heavy cream)

  • Recommended cooking utensils

    Large skillet or pan (for preparing the curry)

    Medium pot with lid (for cooking the rice)

    Wooden spoon or spatula (for stirring and mixing ingredients)

    Measuring cups (for water/rice proportions)

    Serving spoon (for portioning the curry over rice)

Instructions

  1. Directions Heat 2 tsp oil in a pan. Add onion, and ginger garlic paste and sauté till golden brown.

  2. Add tomato puree. Sauté for another 2-3 minutes.

  3. Add a tbsp little water at a time and sauté. Once the water has dried, repeat till the oil begins to separate.

  4. Add curry powder and stir.

  5. Add cooked chicken (and optional heavy cream or coconut milk) and stir.

  6. Add garam masala and mix well. Then add water to make a thick curry of desired consistency. Let the curry simmer on low heat for 3-4 minutes.

  7. Measure rice in a pan. Rinse thoroughly. Add water, twice the amount of rice. Cook on medium heat for about 7-10 minutes or until the rice is tender. Add water if needed.

  8. Serve the curry on the rice and enjoy!!

Cook with us!

Recording from a Zoom cooking class on Monday (11/4/24) at 5:30pm.

Nutrition facts:

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