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Asian Chicken Curry & Rice

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Time40 Min
DifficultyDifficult
Serves1

Chicken curry and rice is a well-loved combination that goes on the list of soul food for many. It’s ability to satisfy the stomach and the taste buds have not gone unnoticed by the many fans its gained. With this Asian chicken curry rice recipe, we bring you a version of the chicken curry and rice combo that can both be appealing to the stomach and your health. In an Asian chicken curry rice, cal ... ories are enough to meet a little over one-third of your daily calorie intake. You can also switch to a healthier rice variant like brown rice if necessary. This recipe with its nutritious medley of vegetables and protein-rich chicken can be a wholesome meal for your lunch or dinner. Learning how to prepare Asian chicken curry rice at home is quite simple. You can follow our Asian chicken curry rice video for easy instructions of the preparation process. This dish can give you a burst of flavours that will go down well with adults and kids alike. So, if you’re serving it to your family, you can be sure they’ll enjoy every last bite. With this handy recipe, you can now learn how to make Asian chicken curry rice restaurant-style, right at home. Treat yourself to a filling meal that can be part of your regular meal plan with this Asian chicken curry rice recipe.

Nutrition Info. (per serving)

ProteinFatCarbsFibre602 Cal602 Cal602 Cal602 Cal
  • 38gProtein
  • 19gFat
  • 65gCarbs
  • 10gFibre

Ingredients

Dry Grocery

Brown Basmati Rice

Brown Basmati Rice

0.33 cups

Salt

Salt

1 teaspoon

Honey

Honey

0.25 teaspoons

Sesame Oil

Sesame Oil

0.25 teaspoons

Sesame White (til)

Sesame White (til)

1 pinch

Refined Oil

Refined Oil

1 teaspoon

Coconut Milk Powder

Coconut Milk Powder

1.5 tablespoons

Madras Curry Powder

Madras Curry Powder

0.5 teaspoons

Turmeric Powder

Turmeric Powder

1 pinch

Light Soy Sauce

Light Soy Sauce

0.75 teaspoons

Peanut (with Skin)

Peanut (with Skin)

0.5 teaspoons

Fruits & Vegetables

Broccoli

Broccoli

1 piece

Zucchini Green

Zucchini Green

1 small piece

Baby Corn Peeled

Baby Corn Peeled

0.5 unit

Carrot-regular

Carrot-regular

0.33 unit

Haricot Bean

Haricot Bean

4 units

English Cucumber

English Cucumber

0.25 unit

Capsicum Red-regular

Capsicum Red-regular

2 small pieces

Onion

Onion

0.5 cups

Spring Onion

Spring Onion

3.5 units

Coriander W/o Roots

Coriander W/o Roots

0.5 unit

Curry Leaves

Curry Leaves

2 leafs

Ginger

Ginger

1 small piece

Poultry

Chicken Breasts

Chicken Breasts

1 unit

Other

Water

Water

1.75 glasses

Button Mushrooms

Button Mushrooms

2 units

Pepper

Pepper

1 pinch

Garlic

Garlic

2 pieces

Red Chillies

Red Chillies

1 unit

Lemon Juice

Lemon Juice

2 teaspoons

Coriander Leaves

Coriander Leaves

2 leafs

Directions
1
In a bowl, add Water, Brown Rice and keep for 45 mins soaking.
2
In a heavy bottom vessel, boil Water, Salt, Rice and boil until soft. Strain the rice and keep aside
3
In a heavy bottom vessel, add Water, triangle shape Green Zucchini, Mushrooms, Broccoli, blanch and keep aside.
4
In a heavy bottom vessel, add Water, triangle shape Carrot, Beans, Baby Corn and bring to boil keep aside.
5
In a bowl, add crescent slice Cucumber, Red Pepper, Onion, Salt and leave to sweat for 30 min.
6
Squeeze out all the water and place it in a bowl and toss with Honey, Sesame Oil and Sesame Seeds.
7
Remove to a serving bowl and keep aside.
8
Heat Oil in a pan. Add chopped Carrot, chopped Haricot Beans and saute.
9
Add Rice, sprinkle Water and saute.
10
Add Salt, Pepper, Spring Onion and saute.
11
Remove to a serving bowl and keep aside.
12
In a pan, add Coconut Milk Powder, Curry Powder, Coriander Stem and saute.
13
Add Water and bring to boil then simmer for 5 mins. Strain the milk and set aside.
14
Heat Oil in a pan. Add sliced Garlic and saute till golden. Keep aside.
15
Add Onion and saute till golden.
16
Add Curry Leaves, minced Ginger, Turmeric Powder, Curry Powder and saute till fragrant.
17
Take off the heat, add strained coconut milk, soy sauce. Bring back to boil and simmer for 2 mins.
18
Take off the heat, add sliced Red Chilli, golden Garlic.
19
In a pan, boil Asian Curry, add Chicken, blanched Vegetables, Red Pepper, Salt and simmer.
20
Remove to a serving bowl and garnish with sliced Red Chilli, Spring Onion, Lemon Juice, crusted Peanut and Coriander Leaves.
21
serve Asian Chicken Curry with Wok Tossed Brown Rice and Asian Cucumber Salad.

Success!

We hope you had fun making it! Enjoy the meal.

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