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Indian Curry Chicken with Rice and Veggies

Category: Amy > Dinner

Following this recipe gives a slightly spicy flavour. It doesn't feel spicy on a single bite, but after a few bights it really clears your nose.

Servings: 4
Preparation Time: 15
Cooking Time: 40
Author Rating: 9/10
User Rating: 1.0/10 (based on 2 votes)
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2 teaspoonblack pepper
1 tablespoonbrown sugar
1 teaspooncayenne pepper
2 chicken breasts (skinless boneless)
1 14 oz. canchickpeas
1 14 oz. cancoconut milk
2 cupcooked rice
2 teaspooncurry powder
1 tablespoondiced garlic
1 tablespoondiced ginger
1 14 oz. candiced tomatoes (optional)
2 cupfrozen mixed vegetables OR just use broccoli, eggplant, and bell peppers
2.5 tablespoongaram masala (spice mix)
2 tablespoonoil
2 onions
4 small potatoes
1 10 oz. cantomato paste (optional)
1 teaspoontumeric
1 cupwater


Step 1
Start cooking the rice.
Step 2
Cut the chicken into cubes and cook on the stove. If you want to save on the number of dishes, cook until brown then set aside. If you want to save on time, then get out a second frying pan and let the chicken cook while continuing. You can also just throw in the raw chicken later on when you add the water.
Step 3
Fry onion, potatoes, and eggplant in oil for 5-10 minutes.
Step 4
Add all the remaining ingredients and spices. Bring to a boil and reduce heat and simmer for 20 min. If you are just adding the chicken raw, add enough water to make sure it covers the chicken.
Step 5
Add the rice. Let it cook for a couple more minutes while mixing everything in.


As is this is a 'medium' heat curry. Feel free to add a bit more cayenne pepper or diced thai chili peppers if you want a bit more spice.


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