Easiest Way to Make Award-winning My Hot Chicken Curry around an island of special fried rice. 😀

My Hot Chicken Curry around an island of special fried rice. 😀.

Hey everyone, it's Jim, welcome to my recipe site. Today, we're going to prepare a special dish, my hot chicken curry around an island of special fried rice. 😀. One of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

My Hot Chicken Curry around an island of special fried rice. 😀 is one of the most favored of current trending foods on earth. It's easy, it is quick, it tastes yummy. It is enjoyed by millions daily. My Hot Chicken Curry around an island of special fried rice. 😀 is something which I've loved my whole life. They're nice and they look fantastic.

To begin with this particular recipe, we must prepare a few components. You can have my hot chicken curry around an island of special fried rice. 😀 using 20 ingredients and 13 steps. Here is how you cook that.

Ingredients requirements of My Hot Chicken Curry around an island of special fried rice. 😀:

1. You need 2 tbls - Butter.
2. Prepare 2 for Garlic cloves crushed.
3. Give 1 large Onion diced.
4. You need 2 of Chicken breasts chopped into bitesize pieces.
5. You need 1 tbls for Garam Masala.
6. You need 1/2 tsp for dried Cumin.
7. Give 1/2 tsp - Red chilli powder.
8. Need 1/2 tsp for Tumeric.
9. Prepare 1/2 tsp for dried Corriander.
10. You need 2 tsp for Curry powder.
11. Provide 1 cup of Chicken stock.
12. Give 1 cup for veg stock.
13. Require 1 cup Boiling water.
14. Need 1 bunch of curry leaves.
15. Need 1 handful for spinach.
16. Require 1 tbls of Tomato puree.
17. You need 1 tbls for lemon juice.
18. Provide 2 tbls for plain yogurt.
19. You need 2 tsp of cornflour in 2 tbls cold water.
20. You need to taste of Salt and pepper.

My Hot Chicken Curry around an island of special fried rice. 😀 start cooking:

1. In a large deep frying pan heat up and melt the butter.
2. Add the onion and Garlic and mix fry until onions ate opaque in colour.
3. Add all the dried spices ha ve them at hand and have the boiling water and both stocks ready..
4. Add each dried spices one after the other then stir in and add the stock and the water mix in.
5. Cook on medium for 10 minutes.
6. Add the curry leaves and spinach stir in cook on low for 20 minutes stirring often..
7. Add then add the tomatoe puree, lemon juice and stir..
8. Then take off the heat for 5 minutes and add the yogurt stir in and then if you want the curry thicker add the corn flour a little at a time for your thickness..
9. Salt and pepper to taste warm up when needed.
10. 2 cups Basmati rice to 3 cups water bring to boil and simmer..
11. When cooked drain off if there is any water left..
12. Rinse the rice in cold water dry off, then add it to the frying pan or wok and add some veg to it and a little tumeric to make the yellow colour and salt and pepper..
13. Add the rice on a serving plate and add the chicken curry around it. Serve hot..

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