Creamy chicken curry with vegetable pilau rice
Ingredients
Vegetable Pilau rice
- 1 Tbsp Vegetable oil
- 1 Vegetable stock
- 1 Tsp Cumin seeds
- 2 Medium Finley chopped carrots
- 1 Tbsp Curry powder
- 1 Finley chopped Green pepper
- 1/2 Tbsp Turmeric powder
- 1 Cup Sweet corn
- 2 Cups Basmati rice
- 3 Cups Boiled water
Creamy chicken curry
- 1 Tbsp Vegetable oil
- 1 Sliced red onion
- 1 Red pepper
- 1 Chicken stock
- 4 Chicken thighs
- 1 Tsp Black pepper
- 4 Minced garlic
- 1 Tbsp Minced ginger
- 1 Tbsp Curry powder
- 1 Tbsp Coriander powder
- 1 Tsp Turmeric powder
- 1/2 Tbsp Kashmiri powder
- 2 Tbsp Tomato paste
- 1 Tsp Cumin powder
- 200 Ml Double cream
- 1/2 Lemon juice
- 1 Tsp Masala powder
- 1 Tsp Kashmiri powder
- 1 chopped coriander
Instructions
Vegetable Pilau rice
- Start by soaking your basmati rice for 2 hours before cooking.
- Add vegetable oil followed by a vegetable stock and the cumin seeds, cook until the stock has dissolved. Add the finely chopped carrots and cook for five minutes once done add the curry powder, the turmeric powder end, the finally chopped green peppers and cook for another 3 minutes.Drain the Basmati rice then add it with the vegetables. Add boiling water, sea salt and mix everything together. Once the water starts to boil in the pan cover it with the lid and lower the stove to its lowest setting and let it cook for 15 to 20 minutes.
Creamy chicken curry
- In a pan, add vegetable oil followed by the sliced red onions and red pepper.
- Add the chopped chicken thighs, black pepper, minced garlic and ginger and cook for 5 minutes. Then add all the spices and cook for another 5 minutes. Add tomato paste and cook for another 3 minutes.
- Add the cream and cook for 5 to 10 minutes or until the cream has thickened. Sprinkle masala powder and Kashmiri powder and some chopped coriander on top. Serve with rice and enjoy.