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| Photo: Chicken curry, mustard seeds and rice recipe |
The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Chicken curry, mustard seeds and rice Recipe. Enjoy our tasty collection of easy rice recipes and learn how to make Chicken curry, mustard seeds and rice.
Recipe facts:
Takes: 25 mins to prepare and 45 mins to cook
Serves: 4
Ingredients
4 skinless chicken breasts, diced
50ml sunflower oil
1 onion, finely chopped
2 cloves garlic, finely chopped
1 red chilli, de-seeded and julienned
1tsp mustard seeds
1tsp ground fenugreek
1tsp cumin seeds
2tsp coriander seeds
1tsp chilli powder
1tsp garam masala
1tsp caster sugar
400ml coconut milk
200ml basmati rice (use a measuring jug), rinsed in several changes of cold water and drained
400ml boiling water
slices of naan bread, toasted to garnish
juice of 1/2 lemon, to taste
parsley leaves, to garnish
salt
pepper
Preparation:
Start by adding the rice and a little salt to the boiling water in a large saucepan. Bring back to the boil, cover, then reduce to a simmer for 10-12 minutes. Remove from the heat, keep the lid on and set to one side.
Heat a large frying pan over a moderate heat until hot, then add the cumin, coriander, fenugreek and mustard seeds and toast until you can smell an aroma from the spices. Remove from the heat and grind into a powder using a pestle and mortar.
Heat the olive oil in a large casserole dish over a moderate heat and sweat the onion for 4-5 minutes until soft. Add the garlic and continue to cook, stirring occasionally for 3-4 minutes. Add the red chilli, the ground spices, the chilli powder, garam masala, sugar and 1 tsp of salt at this point, stir well, and cook for 1-2 minutes. Add the coconut milk and 100ml of water to the dish and bring to a simmer.
Add the chicken at this point and simmer for 12-15 minutes until it is cooked. Adjust the seasoning using salt, pepper and lemon juice. Re-heat the rice if necessary and spoon into individual pudding dishes. Invert the pudding bowls of rice onto serving bowls and spoon the hot curry on top of the rice.
Serve with a garnish of parsley leaves and slices of the toasted naan bread on the side.
More Rice Recipes:
Chicken and Tenderstem rice salad
Brown rice and barley salad
Baked Brown Rice
Honey Rice Pudding
Alton Brown's Baked Brown Rice
Lamb curry with Thai rice
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