Chicken Curry and Rice for 6-Happy Friday!

Happy Friday everyone!

Chicken curry for 6 people

3 chicken breast, no skin, no bones

3 large carrots peeled

3 stalks of celery

1 large yellow onion

2 cans of coconut milk

2 Tblsp curry powder

3 or 4 dried red chilies

1 Tblsp turmeric powder

½ tblsp garlic powder

A handful of cilantro, chopped

½ teaspoon Salt

Pepper to taste

 Cut the chicken breast into bite size pieces ( cut one breast lengthwise, than ½ inch strips cross wise), put into a bowl and put back in the fridge.

Peel onion and carrots, cut all vegetables to same bite size, pour coconut milk into large pan, add the curry, turmeric, garlic and salt, stir, let this boil for a minute, taste it for curry flavor, if more is needed add more to your liking.  Add the vegetables, add salt and pepper and cook for about 20 minutes, or until vegetables are done.  Taste it again.  Add chicken in the end and cook very low, as this will prevent the chicken to be dry.






Cook white rice

 Any short kernel rice will due, but I use Calrose medium kernel rice.  For 6 people I take 2 cups of rice, put into a large pan and rinse this rice in cold water.  Stir and pour the water out, repeat this process until the water is clear, 3 or 4 times.

 Add water to this pot, put your index finger just on top of the rice, and fill water up to your first knuckle.   Cover the pan and heat, high heat.  When it boils turn it down to low and cook over about 20 minutes.  It will be kind of sticky and all that moisture should be used up.





And Bon Apetit



One comment

  1. Pingback: Asian Rice with Almonds | Recipes for a Healthy You

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