Chicken Curry and Fried Rice Recipes
My Husband's Favorite Dish
Curry powder usually consists of a number of spices like turmeric, cinnamon, black pepper, "all spice", chili pepper, anise, cardamom, clover, coriander and cumin. These spices not only make your mouth feast with so much flavors, they also make an incredibly healthy meal because of their inherent properties beneficial to our health. Among the known health benefits of spices in curry powder are the following: aids in digestion and relieves digestive problems, alleviates headaches and other minor aches, relieves anxiety and stress, assists in keeping the skin beautiful and in losing weight, and it is a good immune system booster.
Today, I cooked chicken curry for lunch, so I documented the procedure and
the finished product for my friend theirishobserver and others who are also interested in
this Asian dish to see. Hope you like it as much as my husband and father-in-law did.
- 3 tbsp Cooking Oil
- 2 thumb-size Ginger, sliced thinly
- 3 cloves Garlic, mincd
- 1 bulb Red Onion, chopped
- 1 lb Chicken, chopped into serving pieces
- 2 tbsp Curry Powder
- 1 tbsp Fish Sauce or Patis
- ½ tsp Ground Black Pepper
- 1 cup Coconut Milk
- ½ cup Fresh Milk
- 1 tsp Brown Sugar
- 3 pcs Potatoes, peeled and cubed
- 1 small Carrot, cubed
- 1 pc Green Bell Pepper, julienne
- 1 pc Red Bell Pepper, julienne
- 3 pcs Celery Stalks, cut into 2” long
Heat the oil in a pan then sauté garlic, ginger and onion. Add the chicken and let cook for 10 minutes with occasional stirring. Season with curry powder, black pepper, brown sugar and fish sauce. Stir for 2 minutes. Add potatoes and carrots and stir for another 2 minutes or until half done. Pour in coconut milk and fresh milk. Cover and bring to boil for 5 minutes. Add celery and bell peppers, stir then simmer for 2 minutes.
Total cooking time is about 25 minutes and this recipe makes 8 servings. Fish sauce if not available can be substituted with ½ teaspoon salt.
Preference for Curry
Do you like the taste of curry?See results without voting
Fried Rice Recipe
Papa Sez is not a fried rice fan but I am. There are different ways to cook fried rice but what I will be preparing today is the healthier version. Fried rice is also a way of using up left-over rice.
Fried Rice with Veggies
- 2 tbsp Olive Oil
- 3 cloves Garlic, minced
- 2 cups Left-over Cooked Rice
- ½ tsp Salt
- 2 stalks Celery, chopped
- 1 pc Green Bell Pepper, chopped
- 1 pc Carrots, small, chopped
In a non-stick pan, heat 2 to 3 tablespoons of olive oil then sauté garlic until light brown. Add the rice, press lightly using a slotted spatula or a flipper to loosen and separate the grains. Season with salt and alternately press and turn the rice to prevent burning. Do this for 3 minutes. Add the vegetables and continue pressing and turning for another 2 minutes. Serve while hot.
Garlic is usually sautéed in melted butter but I opted to use Olive oil as a healthier alternative. After sautéing the garlic, other ingredients can be added depending on your preference. You can add egg, garbanzos (green peas), hotdog, ham or bacon or any left-over viand in your refrigerator.
Feel free to be creative with this food preparation and make a one-dish-meal. The rule I usually follow is to put meat in the pan before the rice, and vegetables come after the rice so as not to overcook them.
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