Chicken Curry & Rice

Everyone is so busy these days! They all want things to be fast be it quick service, quick money, quick responses, quick delivery and most unfortunately (most times) quick or fast food! The number of people cooking food at home, taking their time and giving the food love, affection and care has reduced drastically over the years. Sure, there are quick home recipes and foods that can be made, many of them on my blog as well. However, sometimes, the day calls for a slow cooked ‘fall off the bone’ chicken curry made with fresh spices and ingredients and matched with steaming hot white rice. At the end of the day, the flavor you will get from slow cooking and the smile on your loved ones faces, will be worth the time and effort put into the dish.

{Recipe}
Chicken curry and Rice

INGREDIENTS:
Chicken leg quarters-2
Rice-1/2 cup
Water
Coriander seeds-1tbsp
Cumin seeds-1tbsp
Fennel seeds-1tbsp
Mustard seeds-1tbsp
Bay leaves-3
Cardamom – 5 pods
Onions-2
Jalapeños-3
Tomatoes-2
Red wine vinegar-1tbsp
Salt
Pepper
Coriander powder-2tbsps
Cumin powder-1tbsp
Ginger garlic paste-2tbsps
Turmeric powder-1tsp
Garam masala powder-2tsps
Red chili flakes-2tbsps
Coconut Milk-1 cup
Coconut Oil
Parsley flakes

PREPARATION:
1)In a pan on medium heat, toast the coriander fennel, mustard and cumin seeds along with the bay leaves and cardamom pods. Toast
till the color changes for about 3 to 4 minutes. Add these spices to a pestle and mortar and beat to a fine powder mixture. Add some oil to make it a paste.
2)Separate the chicken thigh from the leg piece in the leg quarter. Score the chicken by creating slits and coat well with the above made paste in step 1. Keep it aside and marinate for an hour.
2)Meanwhile,chop up the onions, tomatoes and jalapeños. Heat up a saucepan with some oil. Add the chopped up onions along with some salt. Let it cook till it becomes translucent and a bit golden brown. Add the ginger garlic paste and mix well. Add the red wine vinegar as well.
3)Then add the coriander powder, turmeric powder, cumin powder along with the chopped up tomatoes and jalapeños and mix well.
4)Now once the tomatoes and jalapeños have become soggy, add some water to the saucepan and mix well. Now, add this mixture to a blender with a bit of cooled water and blend to a fine smooth thick paste. Keep it aside.
5)Now add some Coconut oil to another saucepan and fry the coated and marinated chicken pieces on the pan for about 10 minutes on each side till the exterior changes color.
6)Then add the blended smooth paste to the pan with the chicken and mix well. Add some chili flakes and some water. Let the chicken cook for about 40 minutes on low to medium heat so that the chicken falls off the bone and is slow cooked. Add coconut milk towards the end and cook for about 5 to 10 minutes after that.
7)Boil some rice in a rice cooker and serve it as shown with the rice. Garnish with some fresh curly parsley.

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28 Comments Add yours

  1. This sounds delicious! 😋

    Like

    1. myfoodswings says:

      Thank you! 🙂

      Like

    2. Looks awesome definitely going to try this !

      Like

      1. myfoodswings says:

        Thank you! 😊

        Like

  2. nadiiag says:

    Love this dish!

    Like

    1. myfoodswings says:

      Thank you! 🙂

      Liked by 1 person

    1. myfoodswings says:

      Thank you for the feature! 🙂

      Like

  3. Kelsie Lou says:

    Wow, so mixing the seeds is what gives the curry that orange/yellow color?….or what is sold as curry powder?

    Like

    1. myfoodswings says:

      Actually the seeds are a coating for the chicken.. Whatever is blended (tomatoes,onions, spices, pastes and powders) are what gives you most of the color, but yeah curry powder is made from similar seeds and spices! 🙂

      Like

  4. Jyo says:

    Rice looks exotic !!

    Like

    1. myfoodswings says:

      Thanks! 🙂

      Like

  5. myfoodswings says:

    🙂

    Like

  6. Wow this looks delicious. The photography is AMAZING too.

    Like

    1. myfoodswings says:

      Thank you so much! 🙂

      Like

  7. Daffydil says:

    This looks yummy!!!!!I miss eating curry rice and even if i want to make one, I can’t find some of the spices or ingredients over here in Korea….

    Like

    1. myfoodswings says:

      Thank you so much! Most of these ingredients will be available in an Indian grocery store..! 🙂

      Like

      1. Daffydil says:

        Thanks for your advice! I shall try finding the ingredients at the Asian Grocery market near my apartment 🙂 By the way, i was craving for curry rice so much after reading your post… i made curry rice using the Korean Ottogi curry powder. It’s abit sweet and i still prefer the savoury, richer version i took back in SG. Definitely got to try your recipe when i get my hands on all the ingredients!!

        Like

      2. myfoodswings says:

        That’s awesome and that sounds delicious! 🙂

        Liked by 1 person

  8. This is the photo that captured my attention. Nice Posts and great pics. Good luck. Subbed.

    Like

    1. myfoodswings says:

      Thank you so much! 🙂

      Like

    1. myfoodswings says:

      Thank you! 🙂

      Like

  9. Wow, your photos are incredible!

    Like

    1. myfoodswings says:

      Thank you so much! 🙂

      Like

  10. Al says:

    That looks fantastic. I’m looking forward to trying it out

    Like

    1. myfoodswings says:

      Thank you so much! 🙂

      Like

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