Chicken Curry Rice
Quick answer
- Total time
- 40 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Chicken curry rice cooks 420 g chicken thigh with 250 g potato, 140 g carrot, and 220 g onion, then serves the curry with 4 cups cooked rice.
Read more
Cut the chicken into 3 to 4 cm pieces and dice the vegetables to a similar size, leaving the potato pieces slightly larger. Cook the chicken in 1 tbsp oil until the surfaces turn white and lightly brown, then add the vegetables for 3 minutes. Pour in 850 ml water, bring it to a boil, skim the foam, and simmer over medium-low heat for 12 minutes with the lid slightly open. Turn off the heat before adding 120 g curry roux and stir until no lumps remain. Add 1 tbsp butter, return the pot to low heat, and stir for 5 minutes. Divide the 4 cups rice and curry among four plates.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Cut 420 g chicken thigh into 3 to 4 cm pieces.
Dice 250 g potato, 140 g carrot, and 220 g onion to a similar size, keeping the potato pieces slightly larger than the other vegetables.
- 2Control
Heat 1 tbsp cooking oil in a pot over medium heat and add the chicken.
Turn the pieces as they cook, stopping when the surfaces are white with light browning.
- 3Heat
Add the onion, carrot, and potato and cook for 3 minutes.
Turn the chicken and vegetables together with a spatula so they do not stick to the bottom of the pot.
- 4Control
Pour in 850ml water and bring to a boil over medium-high heat.
Skim any foam, then reduce to medium-low and simmer with the lid slightly ajar for 12 minutes until vegetables are tender.
- 5Step
Turn off the heat and add 120 g curry roux.
Press the blocks with a spatula and stir them into the liquid until no lumps remain at the bottom of the pot.
- 6Finish
Add 1 tbsp butter and cook over low heat for 5 minutes while stirring.
Divide 4 cups cooked rice among four plates and spoon the finished curry beside or over each portion.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- 420 g chicken thigh prepared with potato, carrot, and onion in similar sizes
- Finish cue
- Skim any foam, then reduce to medium-low and simmer with the lid slightly ajar for 12 minutes until vegetables are tender.
- Avoid this
- Turn the chicken and vegetables together with a spatula so they do not stick to the bottom of the pot.
- Substitution
- Cool leftovers promptly and refrigerate them instead of leaving the curry at room temperature.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
40min, 9 ingredients
Category median
40min, 8 ingredients
Based on 309 recipes
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