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Chicken with rice and curry paste

Chicken with rice and curry paste


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Servings: 2

Preparation time: less than 30 minutes

RECIPE PREPARATION Chicken with rice and curry paste:

Cut all vegetables into cubes. Cook the onion in oil, add the carrot, bleach, pepper and chicken. Add a small cup of rice and temper it as well. Quench with hot water or meat soup (3 amounts of water to 1 amount of rice because we also have vegetables). Add spices, curry paste and sauces. Towards the end we put the pan in the oven. Serve with soy sauce.


Basmati rice and chicken curry

I missed a curry, I haven't eaten for some time, and the aroma of coconut milk in my food seems to me something special, that's how I came up with this recipe for Basmati Rice and Chicken Curry.

4 large boneless chicken legs

1 tablespoon shrimp paste

1 teaspoon curry paste

1 tablespoon orange blossom water

hot pepper sauce, oyster sauce

oregano and sage leaves

I cut the chicken legs into 2 cm cubes and marinated them in orange blossom water, hot pepper sauce and oyster sauce, until the meat was marinated, I took care of the vegetables.

I finely chopped the onion, garlic and mushrooms and prepared the necessary spices for this preparation.

In a saucepan I put a little oil, chopped onion and garlic, curry paste, shrimp paste, curry powder and ground cumin and let them simmer.

After frying a little and the spices began to emanate their flavor, I added the chicken pieces and then after a few minutes I added the diced mushrooms and round carrots.

I put enough water to cover half of the ingredients (the mushrooms also leave water) and I let it boil well.

After all the ingredients were boiled, I finally added the coconut milk, pink Himalayan salt, fresh oregano leaves and finely chopped sage, I mixed and turned off the heat.

I served chicken curry with a simple basmati rice boiled in salted water and 6 cloves, until the water is completely absorbed.


Ingredient:

  • 1 kg chicken legs
  • 2 cloves crushed garlic (or put on a small grater)
  • 1/2 teaspoon grated ginger
  • 1/4 teaspoon chili powder
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon garam masala
  • salt and pepper
  • 2 tablespoons oil (I used olives) for frying the meat
  • 70 g butter
  • 2 medium onions
  • 2 cloves of garlic
  • 1/2 teaspoon cumin powder (cumin, not cumin)
  • 1/2 teaspoon grated ginger
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon coriander
  • 1 teaspoon garam masala
  • 300 g canned tomatoes (mashed)
  • 200 g cooking cream (or 100 g sour cream and 100 g plain yogurt)
  • salt to taste

Chicken Curry - Indian Recipe

1. Heat the olive oil in a pan over medium heat.

2. Cook the onion until lightly browned. Add garlic, curry powder, cinnamon, paprika, bay leaves, ginger, sugar and salt. Boil for 2 minutes. Add the chicken pieces, tomato paste, yogurt and coconut milk. Bring to the boil, reduce heat and simmer for 20-25 minutes.

3. Remove the bay leaf and add lemon juice and cayenne. Let it simmer for another 5 minutes, then put it on the fire. Serve with Basmati rice.

You have to see it too.


How to make rice with curry and chicken

In a wide Wok or high-walled Teflon pan, heat the oil, then add woody spices (bay leaf, curry leaves, cumin seeds, red hot pepper cleaned of seeds) to flavor the oil, about 1-2 minutes on low heat.

Chicken breast pieces they will be cooked with the marinade over low heat, stirring constantly.

Tomatoes chopped will add over the chicken, along with tomato juice, turmeric and will be leave to cook until they become a paste, and the chicken pieces become soft and juicy (about 20-25 minutes).

Red bell pepper it will be added near the end (about 5 minutes before), to remain whole and crispy (for an appetizing appearance)

Rice it will be boiled, respecting the cooking time according to the instructions on the package.

It will season for flavor and taste with salt, with 2-3 cloves, with curry powder.

Near the end they will be added raisins (to swell and become soft).

Rice with curry and chicken will be served hot in spread white plates, optionally decorated with freshly cut green coriander.

This Indian style recipe can be served with wheels (an Indian stick) or with naan (Indian bread).


basmati or long grain rice, curry powder, chili (optional, depending on how fast you prefer the recipe), vegetables to taste (chopped tomatoes, parsley, corn, canned red beans, etc.), salt and pepper, chicken pieces (chest, hammers, wings)

Extremely simple and fast. Basically, you make a super healthy and tasty recipe in just 20 minutes! We start by heating the non-stick pan. In it we will put the pieces of meat we have chosen (chest, hammers, wings) and we will brown them nicely on both sides.

Separately, add a drop of oil, in which we harden a little the chosen vegetables (tomatoes, corn, canned red beans, etc.). When they start to soften, add a cup of rice and two cups of water, then let it simmer. Towards the end, when these ingredients have boiled, add salt, pepper, parsley, curry powder and chili, to taste, to give flavor to the recipe.

Put the Mexican rice on a plate, next to the browned chicken earlier and enjoy it to the fullest.


Pui in Thai

The book & # 8220Only 5 Ingredients & # 8221 from the World of Recipes seems to have been written especially for me. I found in it quick recipes (they fit me very well) and with ingredients at hand. It has just become my culinary bible, so you will see more recipes from it. In it I found recipe Pui in Thai.
The 5th ingredient was frozen peas, which are added at the end.


Indian chicken curry soup

Indian chicken curry soup, accompanied by boiled potatoes, coconut milk and basmati rice. Ideal as a single dish due to its nutritional balance.

  • Irene Arcas
  • Recipe type: soups
  • Calories: 400
  • Gates: 4
  • Cooking time: 40M
  • Total time: 40M

Ingredients

  • 150g basmati rice
  • 1000 g of water
  • 400 g chicken breast, chopped (into small pieces)
  • 150 g potatoes in small pieces
  • 50 g of virgin olive oil
  • 4 teaspoons of yellow curry paste
  • 400 g coconut milk (1 jar of approx. 400 ml)
  • a little salt
  • a pepper powder
  • a fresh spinach leaf

Preparation

We'll cook the rice first. To do this, pour the water into the glass, place the basket and program 8 minutes, speed 1, varom temperature. Put the rice in the jar (which will fall directly into the basket) and program 12 minutes, speed 2, varom temperature. Mix twice during cooking with a spatula, directly through the nozzle without the need for an appliance.

When the time has passed, remove the basket with the notch of the spatula so as not to burn and reserve. We throw the water and without washing the glass we will make curry soup.

Put the oil in the glass and the curry paste. programmer 4 minutes, temperature 100º, speed 1.

Add the coconut milk (which we will have to shake first) and a pinch of salt. programmer 5 minutes, temperature 100º, speed 2.

While seasoning the chicken and when the time has passed, add it to the glass, along with the chopped potatoes. programmer 15 minutes, temperature 100º, speed 1, turn left.

When there are 2 minutes left, add the spinach leaves.

To present it, we will serve the curry soup and accompany it with rice, so that each restaurant can add the desired amount.


Cook tasty dishes

INGREDIENT:
2 tablespoons olive oil
250gr boiled and cooled rice
150 gr chicken
250gr shrimp tails
1 medium onion or leek
2 cloves garlic
1 tablespoon hot pepper paste
1 carrot
1 tablespoon soy sauce
1 tablespoon curry powder
1 glass of frozen or canned peas


METHOD OF PREPARATION:
Peel the onion or leek and cut the fish, peel and wash the carrot, cut the julienne, cut the chicken into cubes or strips, peel the shrimp, I have already cleaned them.

12 comments:

I like the recipe, but I see that you respect yourself, you serve yourself with chopsticks, I even started eating chopsticks a month ago for the simple reason that you don't eat much, you get tired quickly and you don't gain weight. A pleasant evening.

Hello my dear!
It looks great..but please let me
You think I never ate
shrimp and I didn't even cook!
I will remember the recipe too
I do too.
An excellent evening!
I kiss you with great pleasure!

ah, how good it looks! looks a bit like paella!

gabriela dear, I don't know when I will come to Italy again when I come to you a week before you make such a wonderful food I think!

it looks good, but I never ate shrimp, what do they taste like? Don't laugh at me, once I ate, frog paws and I didn't know I thought they were chicken wings, I was going to get hepatitis :-)) ))) when I found out, and my mother-in-law fooled me and served me rabbit meat, I still thought it was chicken, but to my surprise it's tasty, kiss

Surac, my talent torments me too, I try to eat with these chopsticks but I don't succeed, in the end I still ate with a fork! Good day!

Elena, you don't know what you're missing, please do it yourself and try to eat, you'll surely like it, I was the same at the beginning until I tasted it, and now I'm not tired!

bee, thanks for visiting, whatever I prepared is still beating there, towards the paella!

Pansy, you tell me when you come that I am ready to prepare this food which is so delicious, and you like it so much! I'm waiting for you!

Doinitza, they are very tasty, and to your surprise you will like it, I assure you!


Chicken Tikka Masala with rice

When it comes to exotic chicken recipes, Tikka Masala is a kind of food you shouldn't miss. A combination of chicken, creamy sauce and fragrant spices, served with plain boiled rice for a balanced taste.

The key ingredient in this recipe is garam masala, a rather rare spice, but which gives charm to the food.

  • 1 chicken breast
  • salt
  • pepper
  • olive oil
  • 1 onion
  • 250 ml tomato paste
  • 2 cloves of garlic
  • 1 teaspoon grated ginger or powder
  • 1 teaspoon garam masala
  • 1 teaspoon chilli
  • 1 teaspoon turmeric
  • 1 cup chicken soup or water
  • 120 ml liquid cream
  • greenery for decoration
  • rice to serve

Clean the chicken breast and cut it into cubes. Season with salt and pepper. Put the olive oil in a bowl on the fire. Add the chicken breast and finely chopped onion and sauté until the chicken has changed color, 4-5 minutes.

Mix a few tablespoons of tomato paste with the spices and chicken soup and pour into the pan. Add the finely chopped garlic and simmer for 15-20 minutes, until the meat is completely cooked. At the end, add the rest of the tomato paste and let the sauce drop.

Meanwhile, boil the rice in salted water.

When the chicken is almost ready, add the liquid cream and turn off the heat. Add freshly chopped parsley or coriander and serve the chicken with rice.

You have to see it too.



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