22 November, 2014
Chicken Curry with Rice
[blue_heading]Chicken Curry with Rice $1.34 Per Serving[/blue_heading]
A little background on curry’s for you newbies. Curry is a dish whose origins are Southern and Southeastern Asian cuisines, as well as New World cuisines influenced by them such as Trinidadian, Mauritian or Fijian. The common feature is the incorporation of complex combinations of spices or herbs, usually including fresh or dried hot chillies. Some limit the use of the term curry to dishes prepared in a sauce, but curries may be “wet” or “dry”.
So lately I have been getting into cooking curry dishes more and more trying my best to perfect a good recipe. I know it’s hard to find fresh curry ingredients and not everyone has specialty grocery markets near them so I wanted to make a simple chicken curry with rice recipe to show you guys it can be done with very little know how or ingredients while still tasting great!
Don’t just listen to me but try this recipe out and see how cheap and lasting this dish really is to make. I can easily buy some chicken breasts make this on a sunday and have it all week ready to go and my house smells amazing when this is going on which makes me enjoy preparing it that much more.
The meat is the most expensive ingredient but this could easily be vegetarian if you wish and would make this recipe just pennies per meal. If you are like me and want to get a whole lot better at homemade curries but never grew up eating them go ahead and try this out and I will have other varieties in the future. Remember you can place the leftovers in tupperware and freeze until later up to a couple of months!
- 2 lbs boneless Chicken Thighs $5.16
- 2 Bell Peppers(chilis) $2.39
- 1 medium Onion $0.88
- 4 Cloves garlic(minced) $0.08
- 1 tsp Tumeric $0.06
- 1 inch(1/2tbsp) Ginger $0.13
- 2 tbsp Oil $0.14
- 1 Can Full Fat Coconut Milk $1.78
- 1/2 Cup Basmati Rice $0.12
- Grab your garlic and mince them then chop your onion all up. *Save about 1/3 cup of onion and garlic for sauteing which you will do later.
- Same thing with your peppers any peppers or chilis will work here depending on how much heat you like in your curry. *This was mild on heat just fyi.
- Place your chopped veggies into a blender or even better a food processor and blend for 10 seconds before adding about 1 tbsp of oil, ginger, tumeric, salt and pepper before blending for another 30 seconds.
- All blended and smelling great!
- Add oil to a heated pot on the stove then add a small portion of chopped onion and garlic to saute before adding in your blended sauce.
- You can lightly sear your chicken thighs before adding your sauce if you want but if not go ahead and add your chicken, sauce and coconut milk to the pot and bring to a boil then set at a simmer covered for 50 minutes until chicken has cooked. *Add in some chopped potatoes,green beans, chickpeas for an extra filling curry dish!
- While the chicken is cooking go ahead and make up some rice to serve this dish with because curry without rice just isn't a full dish in my opinion.
- Okay, so about 50 minutes later you should now have your chicken curry ready to cool for a few minutes add salt to taste.
- Plate the rice then cover with the curry and now you have your easy Chicken Curry with Rice!!!
