LadyEllen
Posts: 10931
Joined: 6/30/2006
From: Stourport-England
Status: offline
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Chicken curry with rice
Ellen's curry - serves 3/4
Put oil in your wok
Finely chop/grate an onion (about the size of a large apple - I use red onions, 'cause I always have to be different)
Do the same with four or five cloves of garlic
Add a sprinkle of chilli powder (half a teaspoon if you want to be precise)
Add four teaspoons of sugar
And if youre brave, then add some birds eye chillis - a small amount goes a long way. Contrary to popular opinion, curry is about flavour, not about blowing your head off or proving how tough you are!
Fry all this up until the onions and garlic are nearly browned, stirring it all in so the flavours mix.
Now add two chicken breasts to the wok, cut into bitesize pieces and keep the whole thing going for five minutes or so until all of the meat is sealed.
Next, add two jars of tikka masala mixture (Uncle Ben's do it, but Patak's is better though may not be available in the US) and stir it all in. Wash out the two jars with an inch of water to get the last bits out and add the liquid to the mix.
Turn the heat down to low and keep the whole thing simmering for 15 minutes. A splatter guard is invaluable at this point, or you will find curry all over the hob! Stir regularly.
5 minutes in, get your rice on. A small mug is more than enough for one. You need twice as much water as rice, and put a little salt in too. Bring to the boil then simmer for approx ten minutes, but keep an eye on it as whilst the idea is for the rice to absorb all the water in this time, it can boil dry and then start to burn. Best way for good rice is to turn the heat off when there is just a little water left and put the lid on; the rice will then take up the remaining water in the sealed pan.
After 15 minutes, the meat should be cooked through (worth checking though!). Now finely chop coriander leaves (about half a handful prior to it being chopped) and stir them in - the stems are OK to put in too, keeping the whole thing simmering for a few more minutes, keeping on stirring.
You should then be set for a wonderful meal. Put the rice in a ring around the edge of your plate and ladle out the curry mix into the centre - this looks good and also stops the curry running everywhere!
Top tip - make extra and keep it for tomorrow. Its twice as good when its had 24 hours to develop - but obviously beware of flies and pets and excess ambient heat.
E
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