One Pot Curry Chicken And Rice Food

ONE-PAN CHICKEN RICE CURRY

Steps:

• In a large nonstick skillet, heat 1 tablespoon butter over medium-high heat; saute onion until tender and lightly browned, 3-5 minutes. Remove from pan., In a bowl, mix flour and seasonings; toss with chicken. In same skillet, heat remaining butter over medium-high heat. Add chicken; cook just until no longer pink, 4-6 minutes, turning occasionally., Stir in broth and onion; bring to a boil. Stir in rice. Remove from heat; let stand, covered, 5 minutes (mixture will be saucy). If desired, sprinkle with cilantro.

ONE POT CHICKEN CURRY & RICE

Steps:

• Heat the oil in a large pan on a medium heat on the hob.
• Add the onion, garlic and ginger and cook for 2-3 minutes until the onions have softened but haven't yet started to brown.
• Add the curry powder, garam masala and turmeric and mix well, cooking for a minute.
• Add the diced chicken and stir well before pouring in the coconut milk and stock.
• Add the rice.
• Bring to the boil, reduce to a simmer and cook for approximately 15 minutes until the rice is cooked through.
• Stir every few minutes to prevent the rice from sticking.
• Remove from the heat and stir in the baby spinach. The heat will wilt it down very quickly.
• Serve immediately.

ONE POT CURRY CHICKEN AND RICE

Steps:

• In a bowl, add lemon juice and 1/2 tsp salt. Add chicken, coat in lemon, sprinkle 1/2 tsp of curry powder and 1/4 tsp garam masala and set aside while we prep rest of ingredients.
• In a food processor, add onion, garlic, ginger (if not using paste) and process or grate to coarse texture mix. Set aside. Also, wash rice under running water, soak in fresh clean water and set aside.
• Heat oil in heavy bottom pan, add chicken seasoned skin side down. Reserve lemon juice of bowl. Sear chicken on high heat for 3 minutes each side or until skin is crisp caramelized. Drain on paper towel and set aside.
• In the same hot oil, add onion mixture and saute until onions are soft and started to change color (amber), just caramelize at the edges. (about 4 minutes) Don't let them too brown.
• Now, add remaining 1/4 tsp garam masala, 1/2 tsp curry powder, cumin seeds and cook for 30 seconds. Then add mace, star anise, cayenne, with 1/2 tsp of salt, reserved lemon juice, and grated tomatoes. Cook until tomatoes are soft, cooked, and oil starts to show on edges. (about 4 minutes)
• Add in rice (drain soaking water) and fresh 3 cups of water with half of chopped cilantro (3 tbsp), and mix well. Return chicken on top of rice, and bring to boil. Cover with tight lid, and cook for 12 minutes on medium heat.
• After 12 minutes, switch-off heat and leave pot covered for 5 minutes. Now, remove chicken, fold in remaining cilantro, return chicken to pan and cover to keep warm until ready to serve!

ONE-POT CHICKEN & CURRY RICE

Steps:

• Heat the oil in a a large casserole dish (that has a lid) over a medium heat, then fry the onion, garlic and ginger until brown and fragrant, about 10 mins. Stir in the curry paste, turmeric, cardamom and cinnamon, and stir for a few minutes. Add the chicken and cook for another couple of minutes, stirring to colour on all sides.
• Add the rice, stir well, then stir in the stock, coconut milk, a generous pinch of seasoning, the veg and raisins. Bring to the boil, then reduce to a simmer, pop the lid on and cook for about 25-30 mins until the water has been absorbed, the chicken and rice are cooked through, and the veg is tender. Season to taste. Remove the cardamom and cinnamon stick, then scatter over the almonds and coriander. Serve with yogurt and mango chutney on the side.

ONE-POT CHICKEN AND RICE WITH GINGER AND CUMIN

Steps:

• In a large Dutch oven or heavy pot, heat 2 tablespoons oil over medium. Add half the chicken, season with salt and pepper, and cook, turning halfway, until browned, 4 to 6 minutes. Transfer chicken to a plate. Repeat with remaining chicken.
• Add butter, shallots and remaining oil and cook, stirring, until butter is melted and shallots are softened, about 2 minutes. Add the ginger, garlic, mustard seeds, cumin seeds and cardamom (if using), and stir until very fragrant, 2 minutes.
• Add rice and raisins, season well with salt and pepper and stir to coat, 30 seconds. Add broth, scraping bottom of pot to remove any browned bits.
• Nestle chicken with any accumulated juices into the mixture and bring to a boil over high heat. Reduce heat to low, cover and cook until rice is tender and liquid is absorbed, about 15 minutes. Sprinkle with carrots, then cover and turn off heat. Let carrots steam for 5 minutes.
• Add cilantro and fluff rice with a fork. Divide among bowls and serve with hot sauce and yogurt, if desired.

ONE-PAN COCONUT CURRY RICE WITH CHICKEN AND VEGETABLES

Steps:

• Heat the oven to 400 degrees. In a 9-by-13-inch/3-quart baking pan, combine 1 cup of the coconut milk with the red curry paste, peanut butter, fish sauce and garlic; whisk until blended. Season with salt and pepper. Add the chicken and carrots, then scatter the rice over everything. Add the boiling water, seal the pan tightly with foil, and bake until the rice is just tender, about 40 minutes.
• Remove the foil from the pan, scatter the broccoli florets over the rice, season with salt and pepper, then reseal with foil and bake for another 5 minutes, until the broccoli has steamed. Remove from the oven and let sit for 3 minutes.
• Meanwhile, stir the lime juice into the remaining coconut milk and season with salt and pepper. Fluff the rice with a fork and stir to mix. Serve with a drizzle of coconut sauce.

ONE-POT JAPANESE CURRY CHICKEN AND RICE

Steps:

• Heat oven to 375 degrees. Rub chicken with 1 tablespoon oil, and season with salt and pepper.
• In a large Dutch oven or heavy pot, heat remaining 1 tablespoon oil with 1 tablespoon butter over medium until butter is melted. Working in two batches, brown chicken 3 to 4 minutes per side, and transfer to a plate.
• Add onion to the pot, season with salt and pepper and cook, stirring, until softened, 2 minutes. Add curry powder, garlic, ginger, nutmeg and the remaining 2 tablespoons butter, and stir until butter is melted and spices are fragrant, 1 minute.
• Add rinsed rice and stir until evenly coated in spices. Add potato, carrots, broth and Worcestershire sauce, scraping bottom of pot to lift up any browned bits. Season broth generously with salt and pepper. Arrange chicken (and any accumulated juices) on top, skin-side up, and bring to a boil over high. Cover and bake for 20 minutes. Uncover and bake until most of the liquid is absorbed and chicken is golden and cooked through, about 10 minutes longer.
• Divide chicken and rice among bowls, and garnish with scallions. Serve with any combination of pickles, kimchi and hot sauce.