Chicken Curry with Rice

Chicken Curry with Rice


250g Baraka Rice Basmati
600g Chicken breast, chopped
2 onions, chopped
2 cloves Garlic, crushed
10gm root ginger, chopped
4 tomatoes, blended
2 tbsp Curry powder
3 tbsp Vegetable oil
200ml coconut cream
Chopped colored peppers
Chopped Coriander leaves
Salt, to taste

1. Cook the rice following packet instructions. Take it from the heat when done and set it aside.
2. Heat oil in a frying pan over medium heat. Add onions and ginger, cook for a few minutes as you stir. Add the chopped garlic, continue cooking until brown. Add the curry powder and allow it to cook while stirring.
3. Add blended tomatoes, and stir them into the onion mix. Allow them to simmer. Add chicken and salt at this stage and stir. Add little water, the coconut cream and allow the chicken to cook.
4. Cover and allow to cook over medium heat for some minutes. When cooked, add the peppers to cook for a few minutes, stir into the stew as you taste, and adjust the seasoning.
5. Top curry with coriander leaves. Serve with rice.

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