Chicken Curry Recipe | Arabic Food Recipes

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Chicken Curry
Chicken Curry

INGREDIENTS

2 cups Sunwhite Basmati/long grain rice, cooked
100 g coconut milk
1 cup tomato paste
2 tablespoons seven-spice mix
2 chicken breasts, skin removed and cut into chunks
½ cup coriander, chopped
1 large onion, chopped
1 red pepper, chopped
2 tablespoons olive oil
100 g cooked peas
Salt and pepper

METHOD

In a big bowl, mix the chicken breasts with the coconut, a tablespoon of
seven-spice mix of the spice mix, and a teaspoon of salt and pepper.
Cover the bowl and let the chicken marinate for half an hour.

In a pot, heat the oil and cook the onion with the seven-spice mix over
high heat until the onion becomes tender and translucent. Add the
chicken pieces, pepper and tomato paste. Lower the heat, cover the pot
and cook for 25-30 minutes.

Add the rice, peas, coriander and a cup of water if needed to the pot.
Season with salt and pepper, mix well, cover the pot and cook for 5-10
minutes.

Garnish with coriander and serve.

You can grill the marinated chicken pieces in the oven and serve it alongside the rice and sauce separately.

Source Sunwhite



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