Indian Chicken Curry & Rice

Love the exotic taste of Indian food? Who doesn’t! Fortunately it’s not hard to make at all, it, like all my other meals just takes a little bit of time. 

You’ll need chicken (naturally), chick peas, stewed tomatoes, an onion, curry, cumin, chili powder, green chilies, garlic, and healthy brown rice.
To start, in a large pan, brown the (chopped) onion on slow heat… in the meantime cut up the chicken. What I find really helps is that the chicken is slightly frozen for easier cutting.

– Side note: Take a look at the new knife! It’s a premium Wusthof 7 Inch Santoku Chef’s Knife. This baby is sharp, and solid, you can tell the construction is superb. Now back to our story – 

Not solid frozen but still cold. Think of about a day or day and a half in the refrigerator after being in the freezer. Next step, chop the chicken into small ¼ inch or so size pieces and drop them into the pan as you chop them up. Remember to keep the temperature on medium or below.

Simmer the onion and chicken together for about 10 minutes, then take the can of stewed tomatoes, drain it, and chop up the tomatoes, then add that to the pan, along with the entire can of chick peas. 

Now it’s SPICE time, add in about a spoon full of the curry, cumin, chili powder, green chilies (if you have them) and garlic. On a side burner you can start the brown rice… simmer the ingredients and stir frequently. 
On the first photo you can see the fine results and it goes great paired with a pinot noir.

Leonard Goffe is an author, writer, and journalist based in South Florida. He is available for your public relations, content development, WordPress design, SEO and technical writing needs.


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