How Do You Make Curry Chicken Rice?
Curry Chicken and rice is one of my favourite dishes. I can remember my mom cooking this dish on cool winter evenings of which the entire house will have this alluring aroma of curry that made you feel warm and cosy. I have learned that many locals prefer this dish with a tomato base while others like to use a mixture of spices to create the best curry taste. I prefer the latter. However, it is great if you can get a hold of Caribbean curry powder, this would give the meal a medium curry flavour. Some even go as far as to add vegetables to this curry dish. When making this meal for my family I like to use chicken that has a bone because the bone adds more flavour to the stew. This dish is steeped in West Indian culture and is served best alongside garlic naan bread. Many locals have created other great dishes from this stew including Chicken pies and the infamous West Indian Roti. All are delicious and can be found at local Indian restaurants such as House of India, Indigo and East Meets West. Other more traditional local restaurants offer this dish as a daily special. I prefer this dish quite hot and spicy but if you are making this meal for your family members, who are not accustomed to spicy foods, it would be wise to play it safe and ease up, or even eliminate the hotter spices from the recipe.
Ensure that your chicken drumsticks are completed defrosted. In a bowl heavily season the chicken with crushed black pepper, curry powder, a sprinkle of Tandori powder, cayenne pepper.
Add your olive oil to your pot and once hot add the chicken. Once the side that is face down has browned turn the chicken to do the other side. Once the meat has been fully browned add the chopped vegetables to the mixture. Continue to stir until the vegetable are translucent.
Next add your chicken broth until the meat is covered with the liquid. At this point you can add more curry powder and the other seasonings until you have reached your desired taste. Break up the bouillon into the pot. Add the lid and allow the mixture to simmer for about an hour.
In a separate pan melt your butter. Add raw rice to the mixture and give it a good stir. Then add your water. Add the lid and allow the rice to simmer for about 20 minutes until rice is completely cooked. (You will know when rice is cooked when there is no more liquid left in the pot. Remember do not stir rice while simmering) Note: instead of using chicken broth or water you can substitute with coconut milk.