How to Make Ultimate My Hot Chicken Curry around an island of special fried rice. 😀

Hey everyone, it’s John, welcome to our recipe page. 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. This time, I will make it a 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 meals on earth. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look wonderful. My Hot Chicken Curry around an island of special fried rice. 😀 is something which I have loved my whole life.

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

The ingredients needed to make My Hot Chicken Curry around an island of special fried rice. 😀:

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

Steps to make My Hot Chicken Curry around an island of special fried rice. 😀:

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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