Recipe: Appetizing Steamed rice and chicken curry

Steamed rice and chicken curry. Combine lemon juice, turmeric powder, crushed garlic and ginger, salt, black pepper, curry powder, and cayenne pepper. Heat the oil in a saucepan and fry curry leaves for a minute or so. Add onions and fry until soft.

In a bowl, mix flour and seasonings; toss with chicken. In same skillet, heat remaining butter over medium-high heat. To make the curry, cook the onions in butter until soft and fragrant then add spices and garlic and the chicken mixture. You can have Steamed rice and chicken curry using 20 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Steamed rice and chicken curry

1. You need For of chicken curry-.
2. You need 500 gms of with bone chicken.
3. You need 3 of medium sized onions paste.
4. Prepare 2 tablespoons of ginger garlic paste.
5. You need 2 of medium sized tomatoes puree.
6. It's 1 tablespoon of green chilli paste.
7. Prepare 4-5 of cloves.
8. You need 1 of cinnamon.
9. You need 5-6 of cardamom.
10. Prepare 1 of medium sized onions fried u can also use barista.
11. Prepare 3 tablespoons of yogurt.
12. It's 1 teaspoon of red chilli powder.
13. It's 1 tablespoon of turmeric powder.
14. You need 1 teaspoon of coriander powder.
15. You need 1 teaspoon of garam masala powder.
16. You need 1 of lemon juice we will use the peel in marination.
17. You need as required of Mustard oil for cooking.
18. It's as per taste of Salt.
19. It's 1 teaspoon of sugar that's totally according to your taste.
20. It's 2 of bay leaves.

Allow to brown slightly then add the chicken stock, reduce the heat and allow to cook until the sauce has thickened and the chicken is cooked through. Spread the rice mixture into the bottom of the prepared baking dish. Sprinkle the chicken thighs with salt and black pepper, and arrange over the rice. Most people expect steamed chicken to be bland and dry, but not this one.

Steamed rice and chicken curry instructions

1. First, we are going to do the marination of the chicken for that take a mixing bowl at the chicken yogurt ginger garlic paste red chilli powder lemon juice green chilli paste and put the peel in between the chicken will give a nice flavour. Keep this marination aside for at least half an hour.
2. Take 4 tbsp of mustard oil in a cooking pan. Add the onions and fried it until it gets brown in colour and put it aside in a separate bowl where you can also use barista.
3. In that oil now put the cloves cinnamon cardamoms and bay leaves. Saute for few seconds then add the onion paste saute for a minute then add the tomato puree add salt according to your taste and one and a half teaspoon of sugar add turmeric powder coriander powder and cook it well until the oil get separated.
4. When it's get cooked then add the marinated chicken well for about 10 to 15 minutes on a low flame unless the chicken release it's water and it gets cook completely if it is required you can add some water more.
5. At last at the garam masala powder and so with steamed rice the chicken curry is not a very thick one it's in liquid consistency. So your chicken curry is ready to serve with steam rice.

Steamed chicken with mushrooms 冬菇蒸鸡 is a home-cooked dish 家常菜 popular among the Cantonese. It is quick and easy to prepare steamed chicken, and the gravy is the most satisfying part of the dish. Children can finish eating a bowl of steamed rice just with the gravy. In a large pot over medium heat, melt ghee. Add curry leaves and fry until translucent and crispy, then remove and set aside.