Chicken curry with rice and vegetables
6 servings
80 minutes
Chicken curry with rice and vegetables is a fragrant, rich, and warming dish inspired by Eastern spices but adapted for European cuisine. Tender pieces of chicken thighs infused with the bright flavors of turmeric, ginger, and cloves create harmony with soft long-grain rice that absorbs the spicy aromas. Onions, garlic, and carrots add sweetness and depth of flavor to the dish, while frying in vegetable oil reveals the richness of the ingredients. This dish is perfect for a cozy family dinner or a festive table setting, especially in cooler weather when you want to warm up with something tender and fragrant. It is served hot immediately after cooking to preserve its rich aromas and texture. A great choice for lovers of warm and hearty dishes!
1
Pour vegetable oil into a wok pan and set it on low heat. Clean the chicken thighs from the bone, cut them into small pieces, and fry on both sides. Place the cooked meat on a Lotus Blossom rack to drain excess fat.
- Vegetable oil: 30 ml
- Chicken thighs: 6 pieces
2
In the same oil, we stir-fry onion, garlic, ginger, and carrot in a wok.
- Onion: 2 pieces
- Garlic: 2 cloves
- Fresh ginger: 1 teaspoon
- Carrot: 1 piece
3
When the vegetables are ready, we add chicken thighs and rice.
- Chicken thighs: 6 pieces
- Long-grain rice: 150 g
4
Pour water over the prepared ingredients until it covers the rice.
5
Add spices and cover the pan with a lid.
- Turmeric: 2 teaspoons
- Cloves: pinch
- Salt: to taste
- Ground black pepper: to taste
6
We prepare in 20 minutes.
7
We transfer to plates and serve immediately!
