Indian herbs make the meal
Satisfy your craving for curry with this simple recipe! My husband insisted that I share this with everyone becomes he loves it so much. It is so easy and the results taste close to the Indian restaurant we visit. It provides a major shortcut to a tasty curry chicken meal. Recipe serves 2.
Instructions
1. First add 1 cup of basmati rice and 2 cups water to a rice cooker. Add peas if desired. Let cook until rice is fluffy.
2. Cut the chicken into bite sized pieces.
3. Spray a saucepan with Pam cooking spray.
4. Add chopped onions and chicken, Let cook for 5 minutes.
5. Add two tablespoons of curry paste and 1 cup of water. Mix to make sure the paste is mixed into the water. Make sure the water covers just the top of the chicken pieces. Let this boil uncovered for a 30-45 minutes. I swear by this brand and I will include a link to their products. Patak's Original Mild Curry Paste Concentrate for sauces Cliantro & Cumin. This is usually in the ethnic food aisle. The most delicious curry I have ever tasted! (Most curry pastes you buy will have a combination of: cilantro, cumin, tomato puree, chile pepper, ginger, garlic, tamarind) Buying the jar of paste just makes your life and grocery list a little easier.
6. Chop potatoes and boil in a separate saucepan. I do this because I find chicken cooks quicker than potatoes sometimes! Once potatoes are tender add them to chicken pot. Mix so that the potatoes are covered with the sauce.
7. Heat up some store bought Naan bread or Pita bread and welcome to India!
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