Chicken Curry with White Rice
Servings: 8
90 min
Ingredients
3 cups Al Imtiyaz rice
6 cups water
12 chicken pieces
2 tablespoons curry
250 g yogurt
2 teaspoons ginger garlic paste
10 g red pepper powder
1 teaspoon turmeric powder
2 teaspoons coriander powder
2 teaspoons cumin powder
1 teaspoon flax seeds
1 teaspoon salt
50 g Al Imtiyaz oil
3 green peppers, cut in half
2 bay leaves
4-5 garlic cloves
4-5 black pepper
1 cinnamon stick
1 black cardamom
5 onions, coarsely chopped
4 tomatoes, coarsely chopped
Coriander for decoration
6 cups water
12 chicken pieces
2 tablespoons curry
250 g yogurt
2 teaspoons ginger garlic paste
10 g red pepper powder
1 teaspoon turmeric powder
2 teaspoons coriander powder
2 teaspoons cumin powder
1 teaspoon flax seeds
1 teaspoon salt
50 g Al Imtiyaz oil
3 green peppers, cut in half
2 bay leaves
4-5 garlic cloves
4-5 black pepper
1 cinnamon stick
1 black cardamom
5 onions, coarsely chopped
4 tomatoes, coarsely chopped
Coriander for decoration
Instructions
- Wash the chicken pieces and let them dry.
- Put salt and turmeric and leave them aside.
- Whisk the yoghurt and add ginger garlic paste, hot red powder, coriander powder, cumin powder and flex seeds.
- Mix the chicken in the yogurt marinade and keep it in the fridge for at least an hour.
- Meanwhile, heat the oil in a heavy bottomed pan and add the green slivered chilies, cloves, bay leaves, pepper, cinnamon and black cardamom, and cook for 1 minute.
- Add the chopped onions and fry until golden brown on low heat.
- Add the tomatoes and cook slowly until they are soft and well mixed with the onions to form a masala base. Continue cooking until the masala gives off the oil.
- Add chicken pieces and mix well. Cook the chicken over low heat. Continue cooking until the chicken is completely cooked through.
- Add some water and mix the mixture it well. Simmer for another ten minutes and add the chopped coriander.
- Wash the rice with water, then soak it well in warm water for about half an hour.
- Put water in a pot and let it boil, then add the rice to the pot and leave it until it boils.
- Add salt.
- Drain the rice and leave it in a pot over low heat.
- Add oil to the rice and leave it on low heat for about a quarter of an hour.
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