Chicken curry with basmati rice

Name: Chicken curry with basmati rice
Ingredients: I used: 4 large boneless chicken thighs; 2 onions; 5 cloves of garlic; 1 tablespoon of curry powder; 1 tablespoon of ground cumin; 1 tablespoon of shrimp paste; 1 teaspoon of curry paste; 1 tablespoon of orange blossom water; hot pepper sauce; oyster sauce; 250 ml of coconut milk; oregano and sage leaves; round carrots; 2 large mushrooms.

Meat - Chicken curry with basmati rice by Margareta G. - Recipia

Chicken Curry with Basmati Rice I was craving a curry, especially for the flavor that coconut milk brings to a savory dish. I diced the chicken thighs and marinated them in orange blossom water, hot pepper sauce, and oyster sauce, then prepared the vegetables and spices. The chicken is cooked together with onions, garlic, mushrooms, and carrots, and the coconut milk is added at the end, after all the ingredients are cooked. I served the curry with basmati rice boiled with salt and cloves. Quick Info Total time: not specified in the original recipe Preparation time: not specified; includes cutting the ingredients and marinating the chicken Cooking time: not specified; the curry simmers until the chicken and vegetables are cooked Servings: about 4, depending on the amount of rice served Difficulty: easy to medium Recipe type: main dish, chicken curry served with basmati rice Ingredients For the curry 4 large boneless chicken thighs 2 onions 5 garlic cloves 2 large mushrooms Round carrots, the amount used in the original recipe is not specified 1 tablespoon curry powder 1 tablespoon ground cumin 1 tablespoon shrimp paste 1 teaspoon curry paste 1 tablespoon orange blossom water Hot pepper sauce, to taste Oyster sauce, to taste 250 ml coconut milk Oil, for sautéing Pink Himalayan salt, to taste Fresh oregano and sage leaves, finely chopped Water, enough to cover about half of the ingredients For the rice Basmati rice, the amount is not specified in the original recipe Water Salt 6 cloves Preparation method 1. Cut the chicken thighs into approximately 2 cm cubes. Place them in a bowl and add the orange blossom water, hot pepper sauce, and oyster sauce. Mix well so that the marinade coats all the pieces of meat, then set the chicken aside while you prepare the rest of the ingredients. The exact marinating time is not specified, so it’s sufficient to use this time to prepare the vegetables. 2. Finely chop the onion and garlic. Dice the mushrooms and prepare the round carrots. Separately, measure the spices and prepare the curry paste and shrimp paste for easy addition to the pot. 3. Heat a little oil in a pot and add the onion, garlic, curry paste, shrimp paste, curry powder, and ground cumin. Keep it on low heat, stirring occasionally. The spices should warm up and start releasing their aroma without burning. 4. Add the marinated chicken cubes to the pot. Stir to combine the meat with the onion, garlic, and spices. Let it cook for a few minutes until the chicken begins to cook on the outside. 5. Add the diced mushrooms and round carrots. Stir again, then pour in enough water to cover about half of the ingredients. The mushrooms will also release water during cooking, so the liquid does not need to cover everything in the pot. 6. Let the curry simmer until the chicken and vegetables are well cooked. Stir occasionally and monitor the liquid level. If necessary, the pot can be left to simmer until the sauce reaches the desired consistency without changing the proportions of the ingredients in the recipe. 7. When the meat and vegetables are cooked, add the coconut milk. Add pink Himalayan salt to taste, then add the finely chopped oregano and sage leaves. Mix well and turn off the heat. The coconut milk is added at the end, not at the beginning, as described in the recipe. 8. For the rice, boil the basmati rice in salted water with the 6 cloves. Let it cook until the water is completely absorbed. Remove the cloves before serving if you prefer not to have them in the dish. 9. Serve the chicken curry alongside the boiled basmati rice. The plain rice balances the spicy sauce and absorbs the coconut milk and flavors from the pot. Why I make this recipe often I return to this combination when I want a dish with sauce and spices, but without a very long list of steps. The chicken, vegetables, and coconut milk cook in a single pot, while the rice is prepared separately. The flavor is rich enough due to the curry paste, shrimp paste, and coconut milk without needing any additional ingredients not found in the original recipe. Tips Keep the heat low when sautéing the onion, garlic, and spices. The curry paste and ground spices can easily stick to the bottom of the pot if left unattended. Do not add all the water at once over the ingredients. The recipe uses enough water to cover about half of the contents, and the mushrooms contribute liquid during cooking. Coconut milk is added after the chicken and vegetables are cooked. After adding, it’s sufficient to stir and turn off the heat, as described in the recipe. Orange blossom water, hot pepper sauce, and oyster sauce are used for marinating the chicken. The amounts of the sauces are not specified, so it's safer to add them gradually according to taste. Substitutions If you don’t have pink Himalayan salt, regular salt can be used. The original recipe mentions pink salt, but its role is to season the dish. Other types of rice can also be used for the rice, although the recipe describes basmati rice. Substituting may change the texture and cooking time, so follow the instructions on the rice package used. If you don’t have round carrots, the recipe does not specify a mandatory shape for the carrots. It’s important that they are prepared in suitable pieces for cooking without adding other vegetables in their place. Variations The amount of hot pepper sauce can be adjusted depending on how spicy you want the curry to be. It is added to the chicken marinade along with the oyster sauce and orange blossom water. You can vary the proportion of oregano and sage, as the recipe uses fresh leaves from both herbs, finely chopped. An exact quantity is not indicated, so they can be added to taste. If you prefer a curry with more sauce, keep more of the cooking liquid before adding the coconut milk. If you prefer it thicker, let the dish simmer until the liquid reduces before the final step. Serving ideas Place the basmati rice on a plate and add the chicken curry on top or alongside. It’s easier to serve when the rice remains plain, as the coconut sauce and spices already provide enough flavor. The cloves boiled with the rice can be removed before serving. They flavor the rice during cooking, but it’s not necessary to consume them. Frequently Asked Questions Can I marinate the chicken longer? The recipe source does not specify the marinating duration, only stating that the chicken is left to marinate while the vegetables and spices are prepared. If you choose to leave it longer, keep it refrigerated and then use it according to the indicated steps. How much water should I add to the curry? Add enough water to cover about half of the ingredients. The mushrooms will release liquid during cooking, so there is no need to fill the pot. When is the coconut milk added? Coconut milk is added at the end, after the chicken and vegetables are cooked. Then add the chopped salt, oregano, and sage, stir, and turn off the heat. Can I use chicken breast instead of thighs? The recipe is written for large boneless chicken thighs. Chicken breast may change the texture and cooking time, so for the result described here, use boneless thighs cut into approximately 2 cm cubes. Why are cloves added to the rice? The 6 cloves are boiled along with the basmati rice and salted water. They flavor the rice during cooking but are not mixed into the curry. Nutritional values The values below are estimates and cannot be precisely calculated, as the amounts of rice, oil, carrots, and the amounts of hot pepper sauce and oyster sauce are not specified. The estimate is for approximately 4 servings and refers to the curry, without an exact amount of rice. For one serving of chicken curry with coconut milk: Calories: approximately 400–550 kcal Protein: approximately 30–40 g Fat: approximately 25–35 g Carbohydrates: approximately 10–20 g Basmati rice should be added separately to the calculation, depending on the amount used and how much ends up on each plate. Coconut milk and chicken thighs contribute most to the fat and calorie intake, while the chicken provides the majority of the protein. Storage and reheating Leftover curry can be stored in the refrigerator in a sealed container for up to 2–3 days. The rice should be stored separately from the sauce, if possible, to maintain its texture. When reheating, place the curry in a pot and heat it over low heat, stirring occasionally. If the sauce has thickened too much after cooling, it can be thinned with a little water. The basmati rice should be reheated separately and added to the plate at serving time.

Chicken curry with basmati rice

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