Curry Chicken with Rice and Vegetables
Main Dishes • European
Description
Curry Chicken with Rice and Vegetables
Ingredients
- Chicken Thighs 6 pieces
- Long-Grain Rice 5 oz
- Onion 2 pieces
- Carrot 1 piece
- Garlic 2 cloves
- Vegetable Oil 0 fl oz
- Turmeric 2 teaspoons
- Grated Ginger Root 1 teaspoon
- Clove a pinch
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Pour vegetable oil into a wok pan and place it over low heat. Remove the bones from the chicken thighs, cut them into small pieces, and fry on both sides. Transfer the cooked meat to a Lotus Blossom rack to drain excess fat.
Step 2
In the same oil in the wok, sauté the onion, garlic, ginger, and carrot.
Step 3
When the vegetables are ready, add the chicken thighs and rice.
Step 4
Pour water over the ingredients so that it covers the rice.
Step 5
Add the spices, cover the pan with a lid.
Step 6
Cook for 20 minutes.
Step 7
Transfer to plates and serve immediately!
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