Curry Chicken and Rice Presented by: Keevin Hamilton
Step 1: Seasoning the chicken • Collect and blend onions, ginger, spring onions, thyme, cumin and finally curry powder. Indie makes the best curry powder. All items can be found at the west Indian store!
Step 2: Marinating • After blending these seasonings, add them to the chicken in a large bowl. Mix and massage them into the chicken and cover the bowl with ciran wrap and refrigerate it. • Let sit for approximately 24 hours.
Step 3: Prepping • Measure 2 cups of white rice. For every cup of rice there should be two cups of water. • Add both to pot and bring water to a boil. • While cooking the rice, add a little salt as needed. • Add about a ¼ cup of Canola oil to new pot for chicken and bring to a boil almost.
Step 4: Cooking • Add chicken’s contents to now very hot pot with Canola oil. • Cook on medium for about 30-40 minutes. • We want to now add sliced potatoes for the final 10 minutes as they will turn soft quickly. • Mean while the rice only takes about 20 minutes or so.
Step 5: Final adjustments • Once you have tested out the rice for your own desired softness, introduce the calendar to strain the rice and remove the excess water and moisture. • Place rice back into Original pot. • The curry just has to cool off. Also check to see if there is enough flavor, if not just add a pinch of garlic powder and or season salt.
Step 6: Yummy in my tummy! • Eat up! • Any questions?