Chicken Curry Rice Recipe

Yes, I’m aware I’m getting a little obsessive with the DSLR. But the pictures turn out so pretty!

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You know, I never realized how Asian my palate was before coming to school and missing all that home cooking. Maybe it’s another way stress relief shows itself, by yearning for childhood memories. Some people color in coloring books, I eat food we used to eat at home (they don’t anymore because of my little brother’s extremely Americanized palate).

So, here’s another extremely simple dish to make, my Chicken Curry Rice recipe! It only takes about 30-40 minutes, for those of you college kids out there, as long as you chop up the ingredients during some other time you’re whipping something together! I chopped these up while I made a sandwich, so that’s the reason behind the ziplock bags.

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left to right: Golden Curry cubes, chopped chicken breast, potatoes, carrots, onions.

Chicken Curry Rice

serves 2-3, or for the college kid, 2-3 meals

Cooking time: 30-45 minutes

Ingredients: 

  • Golden Curry Sauce Mix, 1-2 cubes 
  • 1 chicken breast, about a pound
  • chopped carrot, between 1/4 cup and 1/2 cup
  • chopped onion, 1/2 of a normal sweet onion
  • 2-3 red potatoes

Directions: 

  1. Chop up all the ingredients into bite-size pieces. The potatoes should be larger than the carrot or onion pieces because they melt into the sauce easily
  2. Heat up a pot with 1-2 tbsp of oil and put in the onions and chicken. Cook, stirring regularly, until the chicken is golden on the outside.
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  3. Once the chicken is golden on the outside, add in the rest of the vegetables. Then pour in just enough water to cover all the ingredients
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  4. Bring to boil. For me, I had to continuously add water, to make sure it covered all the ingredients (otherwise the potato would be uncooked) and bring it to boil a few times. In the picture above, I actually don’t have enough water. Learn from my mistakes. Completely cover it! This will also help you later when you add the curry cube—so that you have the correct sauce to vegetable ratio. For the potato, you actually have to stick a fork in a try it because some of them only look like they’re uncooked. Actually they are.
  5. Add the curry cube! You can buy these in most ethnic supermarkets—although I haven’t seen any in Meijer yet. The amount of cubes you add depend on how thick you like your curry. Here, I added 2.
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    A really bad shot of the curry cube in the pot—I’m still learning!
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    this is how thick we usually cook it

     

Tada! Remember to store and refrigerate it!

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Serve over rice, which can be prepared before cooking or during the boiling process.

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On my Norton Shakespeare. Classy, Michelle.

Some tips: 

  • Refrigerate the curry cube in a sealed ziplock bag so that it doesn’t get fridge burn (hey, it happens) and stays fresh!
  • With the carrots, what I usually do is I chop up baby carrots. That way I can snack on them and use them for my cooking.
  • The curry stays good for about 3-4 days, which is conveniently the shelf life of cooked rice!
  • Later on, I’m going to put up a recipe for Japanese Tonkatsu (Panko-fried pork) that’s usually eaten with a simpler curry.
  • The curry sauce will be soaked up by the vegetables, so either have a large water to vegetable ratio or add water as it thickens. But this will also somewhat dilute the taste.

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