I love to cook and typically I spend the time to shop, prep and create an epic meal. But with life today, I have learned 3 different ways to make one of my favourite dishes, which is Curry Chicken and Rice! Each version tastes great and has subtle changes but in the end make for a delicious meal. I like that depending on my day or schedule, I can pick the version that works for me.
This is the quick-fast version and is a one-pot recipe that uses Rotisserie Chicken and cuts the cooking time in half, and it turns out great!!
- 1 Rotisserie Chicken, Skin Removed
- 1 Large White Onion or 2 Medium Onions, Diced
- 5 Roma Tomatoes (Or 1 Large Can of Stewed Tomatoes/ 2 Containers of Cherry Tomatoes)
- 10 Small Potatoes, Halved with skin on
- 2 Cups Wild Rice
- 1 Tbsp Lemon Juice
- 2 Tsp Chopped Garlic
- 1 Tsp Chili Flakes
- 1 Tsp Salt
- 1 Tsp Turmeric* Some people will opt to get Curry Powder, which is not the same as turmeric.
- 1 Tsp Garam Masala (Optional)
- Handful of Chopped Cilantro (Optional)
- Water, ¾ filled in the pot
- 2 Tbsp of Margarine or Preferred Cooking Oil
Since this recipe includes chicken that is already cooked and prepared, you only need to spend time on making sure that your sauce is prepared.
On high heat, in a large pot, add margarine and place a piece of chopped onion into the pot to ensure the margarine is hot. Then add the remaining onions. After a minute of stirring the onions with the melted margarine, add Garlic and chili flakes. Mix together.
Reduce the heat to Medium High and sauté onions until they are golden then add the remaining spices (Salt, Turmeric, Garam Masala). Stir and mix together. Add about a cup of water to this mixture after 5 minutes to de glaze the bottom of the pot.
Add 1 Tbsp Lemon Juice and the Tomatoes. Stir together until mixed. Lower the heat to Medium and partially cover the pot for 5 mins. Once liquid is released from the tomatoes, add Potatoes. Stir the mixture until the potatoes are properly coated.
After about 5 minutes or so, add remaining water to the pot. Increase the heat to high, uncovered until it comes to a boil. Add half of the cilantro to the pot. Stir and add the chicken along with the rice. Mix well and reduce the heat once it comes to a boil for a final time.
Reduce the heat to medium low, uncovered and keep checking on it until the rice is cooked along with the potatoes. Once cooked, shut off the stove, and cover with lid until ready to eat! Before serving, top bowl or plate with a touch of Cilantro and pair it with a crisp green salad!
Stay tuned for more Food Blog Posts for 2015!