mary berry curry chicken rice

curry chicken rice

Basic ingredients for curry chicken rice

• Cut into cubes 900g (2 lb) of chicken breast
• 2 onions
• 3 garlic cloves
• 1.5 teaspoons curry powder
• 1.5 teaspoons salt
• 1/2 tablespoon black pepper
• 4 large tomatoes, chopped
• 1 can (400g/14oz), coconut cream/milk
• 1/2 teaspoon garam masala (optional)
• Coriander, chopped – for garnish

How to make curry chicken rice

• Heat oil in a large saucepan. Sauté chopped onions in oil until they are golden. Stir occasionally.
• Once onions are golden, add grated ginger and garlic. Cook for 2 minutes. Stir. Stir in chopped tomatoes. Cook, stirring occasionally, until tender. Stir in curry powder. Cook, stirring, for 2 more minutes.
• Season chicken breasts with salt and pepper. Cook for 5 minutes until golden. Cook for another 2-3 minutes. Cover the pan with water and let it cook for 10 minutes.
• Stir in coconut milk/cream and season with garam masala, and salt, and continue cooking until the mixture becomes slightly thickened.

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