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Quick and Easy Chicken Curry with Rice

 

Hot and Spicy Curries from India with Hot Chilies and Ginger


 Curry is a traditional stew-like meal that is very hot. It is served over rice and can be cooked with either chicken or fish. If using fish add it at the very end of cooking, as it takes only a few minutes to cook It is traditionally very hot, but for the ones with weak stomachs, lessen the spices and cut the chilies in half, removing all seeds. 

Ingredients of the Chicken Curry

 

  • 2 chicken breasts or fish fillets, cut into small pieces
  • 2 tablespoons of virgin olive oil
  • 1 tablespoon of ghee or butter
  • 3 green chilies, diced
  • 1 large onion, peeled and chopped
  • 4 cloves of garlic, peeled and minced
  • 1 1/2 inch of fresh ginger, peeled and minced
  • 1 large can of tomatoes or 5 medium tomatoes
  • 1 eggplant, sliced
  • 2 tablespoons of curry
  • salt to season

 Cooking Instructions
  1. Using a wok or heavy bottom skillet, place the oil and the butter in the pans. Let the oils heat till very hot and add the diced chilies, onions, garlic and ginger. Stir fry these items quickly in the hot oils. Add in the sliced chicken pieces. Brown the chicken pieces and cook all the veggies until tender and lightly brown.
  2. Add in three cups of water and the tomatoes. Mix very well and then add the spices. Evenly coat all the veggies with the spices. Add the cut pieces of eggplant. It is not necessary to soak the eggplant.
  3. Cook the curry mixture until thick and greatly reduces as in a thick soup. The eggplant and chicken should be tender and thoroughly cooked.
  4. Note: Fish fillets may be used instead of chicken, but add in the very end of cooking as it takes only a few minutes. Substitute any other vegetable also permitted. if eggplant is not desired.

 How to Make Basmatti Rice

 No Indian curry could be complete without a plate of basmatti rice. If basmatti rice is not available, use any other rice.
Bring one liter of water to boil. Add in one cup of thoroughly washed rice and 1/2 teaspoon of salt. Mix the rice and salt together well. Add in 1/4 teaspoon of turmeric. Cook the rice for 30 minutes or until tender. Drain the excess water off and return to the hot pan. Fluff with a fork and place a lid on top to keep the rice hot.
Hot to Plate the Meal

 Again fluff the rice with a fork before using. Divide the rice into two different plates. Top with the eggplant curry mixture and then sprinkle with some chopped coriander. Around the edges of the plate placed some sliced cucumbers.

 

Recipe for Tomato Cucumber Raita


 The perfect side dish for curry is always some tomato cucumber raita.
  • 1 cup of yogurt
  • 1 tomato, chopped
  • 1 large cucumber, peeled in sections and chopped
  • 1/4 teaspoon of chili powder
  • 1 jalapeno pepper, diced very tinyt
  • 1 teaspoon of garam masalsa
  • Salt and pepper to taste

 Mix all the ingredients in a medium side bowl. Chill in the refrigerator for half an hour and then top with some olive oil and freshly chopped coriander.
A perfect meal for any two people who are really hungry. Serve with plenty of ice tea and water, as this meal is really hot. A meal that will leave the everyone wondering how to cook more Indian food.