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The ingredients needed to make Steamed rice /chicken curry:
- Use 400 gm basmati rice
- Provide 3 cup water
- Provide 8 cubed chicken thighs
- Prepare 4 teaspoon all purpose flour
- Provide 4 tablespoon vegetable oil
- Prepare 4 cloves minced garlic
- Prepare 1 inch ginger
- Prepare 1 finely chopped onions
- Prepare 1 diced,peeled carrot
- Provide 1 diced,peeled potato
- Get 1 stick celery
- Take Salt as required
- Use Seasoning
- You need 2 cup chicken stock
- Provide 1/4 cup crushed tomato
- Provide 3 tablespoon unsalted butter
- Provide 1 tablespoon garam masala powder
- Provide 1 tablespoon curry powder
- Use 1/4 tablespoon cayenne pepper
- Use 1 garted,peeled apple
- Take 1 tablespoon soy sauce
- Provide 1 teaspoon honey
Steps to make Steamed rice /chicken curry:
- To make your very own steamed rice take the rice and put them in a bowl.pour water and let them soak for about 35-40 mins. Now take a pot or a deep pan and put it on a medium flame.add the water and let it boil.once it has started to boil,add the rice. Take a lid and cover the pot/pan with it.let the rice cook until the rice has become soft and tender.once done,switch off the flame - - Your steamed rice are ready
- Combine chicken and 2 tbsp flour in large mixing bowl tossing to coat pieces well with flour - - Warm 2 tbsp oil in deep non_stick skillet set over medium high heat.add chicken pieces,shaking off excess flour.brown chicken for 5 min until lightly golden transfer to bowl - - Add remaining 2 tbsp oil to same skillet.add garlic and ginger,sauté for about 1 min until they brown lightly
- Add the onions and sauce for about 8-10 minutes stirring occasionally, until lightly browned - - Add carrot,potato and celery,saute 2 min add chicken,salt, seasoning 1 cup broth and tomatoes.cover skillet bring content to a boil reduce heat to medium low and cook for 30 min stirring accasionally
- Meanwhile make the roux warm butter in non stick frying pan over medium heat add remaining 2 tbsp flour. Stirring occasionally,cook until flour turns to a light golden colour,about 10 min
- Add curry powder,garam masala and cayenne pepper,cook 2 min add remaining 1 cup broth cook 1 min stirring till roux thickens - - Add roux,Apple,soy and honey to chicken in skilletStirring to mix it in gently cover skillet and cook for 5 min for flavours to blend and apple to soften
If you're new to How to serve this Chicken Curry. We serve it with rice and some vegetable side dishes. I always loved chicken curry and. While the chicken is cooking, prepare the rice. Pour the rice into a saucepan and rinse it under the cold tap to take away any cloudy starch.
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