Chicken curry rice

Hohohoho !

Time really flies so fast .....

Need to post more before the year ends .....

Hopefully , Her Laziness won't  materialize this month ! lol

So , it's been cold , windy and rainy here these past few days .....

I've been to a shop yesterday to check some winter jackets but I guess most people here had the same idea ! The shop was full to bursting as if winter necessities will go out of fashion ! lol

I think I'll better wait for the 90% markdown hee hee !

As it's cold here , what better way to cook than this scrumptious one-dish meal ....

A very satisfying dish that combines curry , chicken and rice ....

Imagine all those flavor in one dish ?!

I love eating curry with rice but never thought of cooking it together .....

Good thing  that I've been lurking at marthastewart's site to check some recipe for this month's Cook like a star blog hop or else I wouldn't think of cooking it .....

So , what are you waiting for ? Go try this if you haven't done so ! For sure , you have most of the ingredients in your pantry !

Please check original recipe @ Martha Stewart

1 pound chicken wings ( mid joint )
150 grams chicken breast , cut into 3 pieces
1 1/2 cups jasmine rice
1 1/2 tablespoon Thai red curry
1 cup coconut milk
1 2/3 cups chicken broth
1 each red and yellow bell pepper , cut into 1-inch pieces
100 grams green beans , cut into 1-inch pieces , blanched
150 grams shallots , roughly chopped
1 teaspoon ginger , finely minced
1/2 tsp sugar

1/2  tsp garlic powder , 1/4 tsp coarse salt and a generous dash of white ground pepper to marinate the chicken

* Rinse and pat dry chicken and marinate ( if you have time , marinate at least an hour before cooking ) with garlic , salt and pepper .
* Rinse the rice once and drain .
* In a wok or a large pan , heat some oil and pan fry chicken until lightly brown , transfer to a plate and keep warm .
* In the same pan , wipe or throw most of the oil , leave about half a tablespoon ; fry shallots and ginger until fragrant , add curry paste and stir well to combine , stir fry for a minute or so . Add the chicken and the rice , mixing thoroughly . Pour in the coconut milk  and the broth , let boil and add the sugar . Cover and let simmer in low heat for about 15 minutes or until liquid is absorbed . Uncover and stirring well to combine all ingredients , adjust seasoning . Cover and let cook for another 10 minutes . Add bell peppers and green beans and cook for another 5 minutes . Let rest for about 10 to 15 minutes . Dish up and serve .

A wokfull of deliciousness ! 

This post is linked to the blog hop event , Cook like a star , featuring Martha Stewart's recipe , hosted by Zoe of Bake for Happy Kids , Yen aka Baby Sumo of Eat your Heart Out and Riceball of .


Do check out some blogging friends 5 star cooking !


  1. Hi Anne, this looks a little bit like chicken briyani too.... mmm so scrumptious!

  2. I love this curry rice and it is definitely a comfort one dish meal for me :)

  3. Yum! Exactly what I want to eat too...I'll copy this out today...Thanks Anne:)

  4. no winter jackets never mind, you still have this warm delicious bowl of chicken curry rice! im sure this warms you up enough!

  5. Looks so tempting! Love curry rice... especially during cold weather.

  6. it's also colder and colder here everyday, I had a similar problem with winter shoes:)

    życie & podróże

  7. Yeah! How true, with such cold weather, I NEED more comfort food! Glad that I found it here! I LOVE curry too & this recipe is fantastic! Cooking curry chicken with rice all in one wok! Love this recipe & your pictures are making me REALLY & seriously hungry NOW! YUM!

  8. Hi Anne,

    We always cook curry and rice separately as well. This "paella-style" of curry rice looks very flavorsome. I reckon all the curry must be very absorbed into the rice.


    PS. Here is my answer to your chocolate question... I bought my chocolate mainly from two shops. One is from an Australian online shop called Paragon, cheaper than most shops but postage cost added on to my cost. Another is from a shop called the Essential Ingredients which are very expensive but doesn't require postage. Callebaut cocoa powder, 1 kg is about AUD$28 from shop (AUD$22 online w/o postage.) Valrhona cocoa powder, 250g is about $15 (online w/o postage). Callebaut chocolate (56% cocoa), 500g is $15 (online w/o postage) and about $18 (from shop)... Hope I can remember the prices right... I guess the prices from Australia and HK are about the same... Hope that Santa will response well to our messages... LOL!

  9. We like chicken curry with rice and cook it together too, but have yet to try with thai red curry paste.

  10. Hi Anne! This reminds me of Nasi Bryani that our Indian friends cook here in Singapore/Malaysia. I could tell from the photos that the rice has absorbed the juice and moisture from the chicken and curry. What an ideal one-dish meal!

  11. yumm, looks so warm and comforting! hope they do that markdown soon, so you don't freeze! :)

  12. Yummy, yummy, yum, yum! Love curry and could eat it everyday! Now, can I come over, you just need to cook for three, that's you, me and me! Looks so delicious, Anne!

  13. Such a beautiful dish! Perfect for dinner on a chilly day...we've had rain and falling temps...ugh. This curry would have cheered me up :)

  14. This is a wonderful recipe. I love all the flavors here combined. I would love to make this. I may have to wait until my husbands not around and since he's not a fan of curry. I love the stuff.

  15. Hi Anne, your chicken curry rice look very tempting and delicious. I sure want second helping. LOL

    Thanks for the excellent recipe. Have a nice day ahead.

  16. Look similar like our famous nasi Briyani here, all flavor in one bowl , yum yum !


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