Recipes

Chicken Curry with Rice

 Multitasking level: Medium

Ready in: 30 minutes
Serves: 6

Chicken thighs are cheaper than chicken breasts, but fiddlier to
prepare. I get chicken thigh fillets as an in-between measure
Gotta have some onion if we’re making a pan meal
3 handfuls of any raw veg
Search Reduced To Clear section for nice things. Here I’m using green
beans, mushrooms, sugar-snap peas and a tomato
1.39 per kilo- probably using about 40p worth here
Not the boil in the bag stuff, that stuff is weird and expensive.
Any colour, but not green (they taste like grass)
Buy in ugly-buggers multipacks- these are expensive at the moment
Start building a collection- steal from back of parents’ cupboards
Basically use what you have and alter proportions as necessary, but
here we’re going to use:
2 tablespoon coconut powder or desiccated coconut

2-3 tbsp natural yoghurt

I get the Total 0% big packs because it’s refreshing and doesn’t go off 

                                          Total: £5.82
                                            or £0.97 each
Utensils:

  • Wok, balti or large frying pan
  • Small saucepan and lid for rice
  • Chopping board and knife
  • Spatula


a.     
Measure: Put some rice in the saucepan. Remember that it will expand to double
its size, so work out how much you’re likely to eat
b.     
Wash: Put cold water in the rice pan and swirl it around with your hand
until the water turns cloudy. Block the rice with your hand and drain the water
out. Repeat these steps until your water turns clear- about 5-7 times
c.      
Water: Place your finger so the tip just touches the rice. Fill the pan with
water until it reaches the first joint on this finger. That’s the right amount
of water.
d.     
Cook: Put on full heat until it boils. Don’t take the lid off, at all. Turn
right down to the lowest heat for 10 minutes or until all the water is
absorbed. Start cooking the curry now. After ten minutes, take off the heat
WITHOUT TAKING THE LID OFF and leave it to steam itself off the bottom of the
pan until you’re ready to eat
a.       
Put 1tbsp oil in the pan. Add sliced onions and
cook on medium heat until soft
b.      
Chop chicken into pieces no bigger than your
thumb
. Take off the hard fat at this point, because it’ll taste gross cold. Put
the chicken in the pan too.
c.       
Add spices: Sniff each spice before you put it
in to remind you what it does for the curry. Then when you taste the curry
later you’ll know what to add again. Keep stirring things because burned spices
are gross.
d.      
Add hardy veg: Anything you actually want
cooked. This generally means green things because otherwise they taste grassy. Add
chillies now if you want to add 
those to the recipe. Cut up delicate veg.
e.       
Add delicate veg: Bell peppers, tomato and
mushrooms, in this case. Stuff that doesn’t need much time
f.        
Add yoghurt and give a good stir- It should be
looking like you’ve completely ruined your curry by dropping a tonne of
moisturiser on it, but it’ll soon go brown and delicious with the spices. Add your lime juice. Taste
some of the veg and add more spice as required– the yoghurt will make the spice
less spicy, so alter as necessary.
a.       
Give the rice a good fork-through to fluff it up
b.      
Shove curry on top and realise that while this
curry tastes amazing it looks like hell on a plate
c.       
Chow down
SO BRIGHT IT HURTS MY FACE

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