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| Curry Chicken & Rice |
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| Wash rice and let soak in cold water for 20 minutes. In deep frying pan, heat oil and add chicken pieces. Fry until slightly browned, add onion and continue frying until onion is nicely browned but not burned. Add 1 C water and scrape bottom of frying pan to losen browned juices. Add rice and all spices. Mix well. Cover with enough water so that all ingredients are sunken 1". Cover and on lowest flame let water evaporate. Do not stir. Check after about 15 minutes to see if rice is cooked and if so, and no water is remaining. It's done. If the rice is still chewy and no liquid is left, add another cup or two. Be careful not to burn in last stages. When rice is cooked take lid off and stir. Let sit 5 minutes ( without lid ) before serving |
| 4 T oil 2 C boneless chicken ( cubed or sliced ) 2 C raw white rice 1 large onion ( chopped ) 1 C water 2 T parsley ( chopped ) 1/2 t salt 1/4 t pepper 1 1/2 t curry powder 1 T powdered chicken soup Water |