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Cooking may be among the earliest abilities in the world. That does not mean that there are any restrictions to the knowledge offered for the chef thinking about boosting his or her abilities. Even the finest chefs, even experts, can constantly find brand-new dishes, methods and methods to improve their kitchen area abilities, so lets try this My Hot Chicken Curry around an island of special fried rice. 😀 recipe, we hope you like it.

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

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