Chicken Curry

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My pappa is one among those cooks WHO appearance at the associate empty electric refrigerator, claps his hands and may build a meal from nearly nothing. With habitual ease, he pulls from the electric refrigerator 1st, then moves to the cabinet, back to the electric refrigerator then to the spice cupboard. The result’s invariably a delicious meal detonating with daring flavors — my pappa isn’t one for delicate tastes.


Chicken curry is his ol’ time classic. He seldom repeats any dish he makes, however his curry is one that we tend to invariably ask for. I’ve taken the fundamental gist of my dad’s chicken curry and created it my very own by turning it into a Chinese fried rice dish. Chinese fried rice is a few things you throw along on a Sunday night after you wish to wash out your electric refrigerator. I build a version of it nearly hebdomadally. Also, it’s super straightforward to shovel into your mouth whereas sitting ahead of the TV looking at True Detective intensely.


This chicken curry Chinese fried rice is easy and flavourous. I exploit coconut milk to urge a very nice creamy texture. If you don’t wish to shop for a full will — if you won’t find yourself exploitation it for any price else — be at liberty to substitute the coconut milk with some cream (35 percent). This direction concerns countless flavoring, therefore, ensure it’s a sort that you just like! Curry powders area unit all completely different. try and realize a pleasant bright yellow one that’s gentle on the recent scale. Switch out the string beans for cauliflower or maybe potatoes! no matter what you bought within the electric refrigerator can work!


Makes: Four servings

Prep Time: ten minutes

Cooking Time: eighteen minutes




2 tablespoons oil

1 tablespoon oil

1 Spanish onion, diced finely

5 cloves garlic, minced

1 one/2 tbsp grated recent ginger

1lb (454g) boned skinless chicken thighs or breast, take away 1/2” strips

4 to five tablespoons gentle yellow flavoring

1 teaspoon salt

200g inexperienced string beans, take away 1” items

3 giant eggs

3 cups parched basmati rice

2/3 cup coconut milk

1/2 cup recent or frozen peas

fresh black pepper, to taste


chopped cilantro

plain dairy product

Sriracha, optional




  1. Heat the benni and oil over medium heat in a very giant cooking pan or frying pan.
  2. Add the diced red onions and sauté for three to four minutes till the onions area unit clear and have softened.
  3. Stir within the garlic and ginger and still sauté for a second about till fragrant.
  4. Add within the strips of chicken beside the flavoring and salt. Toss to mix.
  5. Cook for six to seven minutes till the chicken has parched through ensure to toss each couple of minutes, therefore, the chicken cooks equally.
  6. Stir within the inexperienced beans and cook for a few minutes.
  7. Push the chicken and inexperienced beans to the surface of the cooking pan to make a well within the center. Crack the eggs into the middle of that well and scramble employing a wood spoon.
  8. Scramble for regarding a pair of minutes till the eggs have parched through. attempt to not incorporate any of the chicken or inexperienced beans.
  9. Once the eggs are parched, add the rice and coconut milk and blend everything all at once. make sure to completely combine going away no rice white! The rice ought to be an exquisite deep yellow.
  10. Stir within the peas and continue the change of state for a second or 2.
  11. style for seasoning and regulate with salt and season with recent black pepper.
  12. flip the warmth off and spoon an honest heap of Chinese fried rice into every dish.
  13. high with sliced cilantro, an honest small indefinite quantity of cooling dairy product and a drizzle of Sriracha. Enjoy!

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