Recipe by Morrison
I had never made curry before but decided to give it a shot. I would call this recipe a medium-hot dish. I put in quite a bit of curry, but there is a lot of rice and chicken for it to cover. This recipe is for 1 person, but can be easily multiplied. If you use chicken stock for this recipe do not use the chicken base
Top Review by Chef Deedlit
This was very tasty. My DH LOVED it. I thought it would turn out a little creamier, so I added a splash of half and half (it was what I had on hand). It was VERY hot, but I don't like spicy food that much, so I added plain yogurt on top of mine. We really liked this, we will be adding it to our regular menu.
- 1 boneless skinless chicken breast, cubed
- 1⁄2 cup uncooked long grain rice
- 1 -1 1⁄2 tablespoon chicken base and 1 cup hot water or 1 cup chicken stock, instead of water and base combination
- 1 -1 1⁄2 tablespoon curry powder
- 1⁄2 tablespoon dark chili powder
- 1⁄2 tablespoon minced onions (dehydrated) or 3 tablespoons onions, diced
- 2 tablespoons minced garlic
- 1⁄2 tablespoon crushed red pepper flakes
Directions See How It's Made
- Dissolve chicken base in hot water (skip this step if using stock).
- Pour dissolved base/stock in 2" deep pan.
- Add chicken to pan and place on medium-high heat.
- Add remaining ingredients EXCEPT rice.
- Cook chicken uncovered, stirring often to coat with spices.
- Remove chicken from heat and cover to keep warm. You will use the liquid from the pan in the next step.
- Add rice to separate pan and prepare as directed, BUT instead of using water to cook, add the drippings from the chicken pan. I usually get about 1/2 cup of drippings and then top that off with the water necessary to cook the rice. The rice I use needs 1 1/3 cup of water for 1/2 cup uncooked rice. This will yield 2 cups of cooked rice.
- When rice is finished cooking, spoon rice back into chicken pan and place on medium-high heat for 3 minutes, stirring frequently.