My Hot Chicken Curry around an island of special fried rice. 😀
My Hot Chicken Curry around an island of special fried rice. 😀

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My Hot Chicken Curry around an island of special fried rice. 😀 is one of the most well liked of current trending foods in the world. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. They’re nice and they look wonderful. My Hot Chicken Curry around an island of special fried rice. 😀 is something that I have loved my entire life.

To get started with this particular recipe, we must prepare a few ingredients. You can cook my hot chicken curry around an island of special fried rice. 😀 using 20 ingredients and 13 steps. Here is how you cook it.

Composition needed to serve My Hot Chicken Curry around an island of special fried rice. 😀:

  1. 2 tbls Butter
  2. 2 Garlic cloves crushed
  3. 1 large Onion diced
  4. 2 Chicken breasts chopped into bitesize pieces
  5. 1 tbls Garam Masala
  6. 1/2 tsp dried Cumin
  7. 1/2 tsp Red chilli powder
  8. 1/2 tsp Tumeric
  9. 1/2 tsp dried Corriander
  10. 2 tsp Curry powder
  11. 1 cup Chicken stock
  12. 1 cup veg stock
  13. 1 cup Boiling water
  14. 1 bunch curry leaves
  15. 1 handful spinach
  16. 1 tbls Tomato puree
  17. 1 tbls lemon juice
  18. 2 tbls plain yogurt
  19. 2 tsp cornflour in 2 tbls cold water
  20. to taste Salt and pepper

Instructions to serve My Hot Chicken Curry around an island of special fried rice. 😀:

  1. In a large deep frying pan heat up and melt the butter
  2. Add the onion and Garlic and mix fry until onions ate opaque in colour
  3. Add all the dried spices ha ve them at hand and have the boiling water and both stocks ready.
  4. Add each dried spices one after the other then stir in and add the stock and the water mix in
  5. Cook on medium for 10 minutes
  6. Add the curry leaves and spinach stir in cook on low for 20 minutes stirring often.
  7. Add then add the tomatoe puree, lemon juice and stir.
  8. Then take off the heat for 5 minutes and add the yogurt stir in and then if you want the curry thicker add the corn flour a little at a time for your thickness.
  9. Salt and pepper to taste warm up when needed
  10. 2 cups Basmati rice to 3 cups water bring to boil and simmer.
  11. When cooked drain off if there is any water left.
  12. Rinse the rice in cold water dry off, then add it to the frying pan or wok and add some veg to it and a little tumeric to make the yellow colour and salt and pepper.
  13. Add the rice on a serving plate and add the chicken curry around it. Serve hot.

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