Nothing can beat the one-pan chicken curry rice surprise for a quick meal. By cooking the rice, vegetables, and chicken in the same pan, you cut down on a lot of excitement and if timed precisely, everything will cook just right and each ingredient adds flavor to the other. The only significant piece of apparatus is a broad skillet about 28 to 30 cm with a well-fitting cover.
The One-Pan Chicken Curry Rice
Ingredients
- 1.5 kg chicken, chopped into 6 or 8 pieces
- Salt
- 2 tablespoon olive oil
- 200g sliced onion (about 1 large onion)
- 1 tablespoon Keen’s curry powder
- 200g well-rinsed jasmine rice
- 400ml chicken stock
- 400g cauliflower florets
Method
Step 1: Spice the chicken pieces with salt, and then heat a large skillet on high. When it is hot, pour the olive oil and place the chicken, skin side down, in the pan. Do not stir the chicken for a full 10 minutes. Then, transfer the chicken from the pan, set aside on a plate and sauté the onions in the chicken dripping for three minutes. Add a teaspoon of salt to the onions while they cook.
Step 2: Sprinkle the curry powder and cook that for a few seconds. Next, add the rice and mix to coat in the oil. Cuddle the chicken in the rice, skin side up this time, and add the chicken stock. Flavor the whole pan with one teaspoon of salt.
Step 3: Take the pan to a fast boil and then place a well-fitting cover on the pan, set the heat down to very low and do not touch the pan for 13 minutes. After 13 minutes, lift the cover and cast the cauliflower florets into the pan instantly and then place the cover back on.
Step 4: Keep cooking for another eight minutes, then turn the heat off and leave the pan to sit, still covered, for six minutes. Then, uncover and serve directly with a touch of yogurt, a touch of lemon, a sprinkle of salt and pepper and green coriander leaves to decorate.
Note
Take the time to soak the rice in certain varieties of cold water until the water appears clear. It guarantees health benefits and you have edible unique grains of rice and not a starchy mush.
