Ingredients
- 🍚 Chicken
- 🍚 Basmati Rice
- 🍚 Butter
- 🍚 Mixed Vegetables (Corn, Green Beans, Carrots)
- 🍚 Cashew Nuts (Roasted)
- 🍚 Raisins
- 🍚 Coriander
- 🍚 Yogurt - 3 Tablespoons
- 🍚 Spices: Cumin, Cinnamon, Bay Leaf, Curry Leaves
- 🍚 For Marinating Chicken: Chicken Powder, Sugar, Salt, Chicken Bouillon Powder, Turmeric Powder
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Cooking Instructions
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1
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Preparing the Chili Paste: Pound ginger, garlic, and onion until smooth. When smooth, add 3 tablespoons of chili powder and mix well.
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2
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Marinating the Chicken: Marinate the chicken with chicken powder, sugar, salt, chicken bouillon powder, and yogurt. Let it sit for at least 1 hour.
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3
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Preparing to Cook the Butter Rice: Wash the basmati rice thoroughly. In a pan, add a tablespoon of butter and sauté the cinnamon, bay leaf, cumin, sliced onion, and curry leaves.
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4
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Cooking the Rice: When fragrant, add the washed rice and stir for a moment. Then, transfer to a rice cooker and cook with a 1:1 ratio of rice to water.
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5
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Adding Vegetables and Nuts: When the water in the rice has evaporated, add the mixed vegetables. When the rice cooker switch turns off, add the cashew nuts and raisins and mix well.
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6
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Cooking the Chicken Curry: In a pan, heat about 1.5 tablespoons of oil. When the oil is hot, add the previously pounded chili paste and sauté.
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7
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Adding the Chicken: When the sautéed paste is fragrant, add the marinated chicken and stir until the meat is firm. Then, add a little water and masala, cover, and let it cook.
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8
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Finishing the Curry: When the water has reduced by about half and the chicken is tender, garnish with coriander and serve the delicious chicken curry.
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