Curried Chicken and Rice Recipe
 This simple one-wok meal is perfect for
casual entertaining. It can be made using virtually any tender pieces of
meat or stir-fry vegetables that you have to hand. You will also probably
need to brown the chicken in batches, so don't be tempted to add too much
chicken at once when cooking.
Ingredients: (Serves 4)
60 ml/4 tablespoons vegetable oil
4 garlic cloves, finely chopped
1 chicken (about 1.5 kg/3.5 lb) or chicken
pieces, skinned, boned and cut into bitesize
pieces
5 ml/1 teaspoon garam masala
450 g/1 lb jasmine rice, rinsed and drained
10 ml/2 teaspoons salt
1 liter/1¾ pints/4 cups chicken stock
Small bunch fresh cilantro (coriander),
chopped to garnish
Method:
Heat the oil in a wok or flameproof
casserole, which has a lid. Add the garlic and cook over a low to medium
heat until golden brown. Add the chicken, increase the heat and brown the
pieces on all sides.
Add the garam masala, stir well to coat the
chicken all over in the spice, then tip in the drained rice. Add the salt
and stir to mix.
Pour in the stock, stir well, then cover the
wok or casserole and bring to the boil. Reduce the heat to low and simmer
gently for 10 minutes, until the rice is cooked and tender.
Lift the wok or casserole off the heat,
leaving the lid on, and leave for 10 minutes. Fluff up the rice grains
with a fork and spoon on to a platter. Sprinkle with the cilantro and
serve immediately.
Happy Cooking,
Carol |
