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Many individuals enjoy cooking and assume it makes the perfect relaxing pastime. A kitchen that is full of fresh food that smells delicious is certain to make anybody's mood a little bit lighter. It can sometimes appear tough, however, to determine recipes that benefit you or advice that brings about an ultimately successful meal. Maybe this My Hot Chicken Curry around an island of special fried rice. 😀 recipe is the one you are looking for.

Use Butter.
Provide Garlic cloves crushed.
Use large Onion diced.
You need to prepare Chicken breasts chopped into bitesize pieces.
Use Garam Masala.
You need to prepare dried Cumin.
Prepare Red chilli powder.
You need Tumeric.
Provide dried Corriander.
You need Curry powder.
Prepare Chicken stock.
You need to prepare veg stock.
You need to prepare Boiling water.
Prepare curry leaves.
Prepare spinach.
You need to prepare Tomato puree.
You need to prepare lemon juice.
Prepare plain yogurt.
You need to prepare cornflour in 2 tbls cold water.
You need Salt and pepper.

Combine curry powder, garlic powder and pepper; sprinkle over chicken, pressing to help it adhere. Carefully pour mojo criollo marinade along the sides of slow cooker, avoiding chicken to keep coating intact. If there's one dish that I could quite literally make with my eyes closed, this is it. This Sri Lankan Chicken Curry is one that I make and have made AT LEAST once a week for many years now.

In a large deep frying pan heat up and melt the butter.
Add the onion and Garlic and mix fry until onions ate opaque in colour.
Add all the dried spices ha ve them at hand and have the boiling water and both stocks ready..
Add each dried spices one after the other then stir in and add the stock and the water mix in.
Cook on medium for 10 minutes.
Add the curry leaves and spinach stir in cook on low for 20 minutes stirring often..
Add then add the tomatoe puree, lemon juice and stir..
Then take off the heat for 5 minutes and add the yogurt stir in and then if you want the curry thicker add the corn flour a little at a time for your thickness..
Salt and pepper to taste warm up when needed.
2 cups Basmati rice to 3 cups water bring to boil and simmer..
When cooked drain off if there is any water left..
Rinse the rice in cold water dry off, then add it to the frying pan or wok and add some veg to it and a little tumeric to make the yellow colour and salt and pepper..
Add the rice on a serving plate and add the chicken curry around it. Serve hot..

It's quintessential comfort food for K and myself, and we are instantly reminded of Sri Lanka, of our childhood, of home, of full and comforting meals, every time we eat this Sri Lankan chicken curry. Adding a little oil can help—just push the ingredients aside and drizzle some into the bottom of your pan, then continue stir-frying. Also, this will give your fried-rice a restaurant looking "shine" when served. Avoid adding any more stock or other liquids when frying the rice, or your rice will become too heavy and lumpy. In a medium skillet over medium heat, heat olive oil.

There is always something new to learn when it pertains to cooking and also every chef's skill-set is open to improvement. This My Hot Chicken Curry around an island of special fried rice. 😀 recipe is simply a few recipe concepts to help boost your cook's efficiency. There are much more good recipes out there as well as good chefs keep trying to find them throughout their lives. Consistent knowing is the key to ever-improving food preparation abilities.

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