Wednesday, May 02, 2007

Spiced Indian Rice with Curry Chicken

Yes, yes...It's been a long time. So long that I actually forgot my username and password!

But it's back to business from now on. I've definitely expanded my menu now that I've become an actual uni student again.

Before I start, I apologise beforehand for all the photos that I'll post here. I think I'm the only person who still believes in film cameras and the only modern camera I have is my crappy 1.3 megapixels phone camera.

But who cares about pictures? We need to eat!

* note: I haven't put in exact measurements for how much rice or chicken to use. It really depends on how many people you're serving. Just adjust accordingly. *

Spiced Indian Rice

Basmati rice
1 red onion (huge if possible) - diced
A tiny bit of minced ginger
1 carrot - grated
1 cinnamon stick
3-4 cloves
1 teaspoon tumeric powder (a.k.a kunyit)

1. Wash the Basmati rice and drain off the water. Set aside.

2. Heat about 1-2 tablespoons of butter in a wok/frying pan, throw in the cinnamon, cloves and onion. Fry until onions are soft and fragrant but not brown.

3. Pour in the rice and carrot. Stir fry for a bit. Then add in the tumeric powder and mix well. The rice will turn yellow. Add a bit of salt.

4. Transfer the rice into a rice cooker. Flatten the rice so it sits in nicely then pour in some water. Just enough water so that there's a thin layer of water above the rice.

5. Leave the rice to cook. Once the rice is done, mix in sultanas.

6. Voila!

Curry Chicken

Chicken breast or drumstick (depends what you prefer)
1 red onion (huge if possible) - diced
1 cinnamon stick
3-4 cloves
A bit of curry leaves
1-2 teaspoons of tumeric powder (just enough to marinate chicken)
2 tablespoons dry curry powder
2 tomatoes - wedges
2 potatoes - wedges
1 zucchini - sliced
2 tablespoons santan powder mixed with water or coconut milk

1. Wash chicken, pat dry and rub chicken with tumeric powder and salt. Set aside.

2. Heat oil, throw in cinnamon stick, cloves and onions. Fry until onions are soft and fragrant but not brown.

3. Add in chicken and stir fry. Add curry powder and continue to stir fry. If chicken starts to stick to the wok, add in tomatoes or a bit of water. Throw in curry leaves.

4. Add in potatoes, zuchinni and some water. How much water depends on how much gravy you want.

5. Turn the heat down to medium and wait until the potatoes are cooked and soft.

6. When the chicken and potatoes are done, stir in santan. Add in more santan if you want your curry to be thicker.

7. Add salt to taste and serve with spiced rice.

8. Voila!


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