John Myers
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Carrot and Chicken Curry with Red Rice
The perfect carrot and chicken curry with red rice recipe with a picture and simple step-by-step instructions.
Red rice
- 1 Cup Red rice
- Salt
Carrot and Chicken Curry
- 300 g Baby carrots
- 2 Chicken breasts
- 2 Red Onions, finely diced
- 3 Garlic cloves, finely chopped
- 1 Red Chilli pepper, pitted and finely chopped
- 5 Cardamom pods
- 5 Cloves
- 0,5 tsp Telly cherry pepper
- 1 tsp Ground coriander
- 1 pinch Pimento
- 2 tsp Cumin
- 0,25 tsp Cinnamon
- 1 tsp Turmeric
- 2 tbsp Tomato paste
- 500 ml Poultry stock
- 200 ml Cream
- 75 g Ground almonds
- 1 Lime, juice and zest
- 4 Kaffir lime leaves
- Oil
- 1 tbsp Butter
- Salt
Red rice
- Put the rice in a saucepan with twice the amount of water, season with salt and bring to a boil, then set to the lowest level and simmer for about 40 minutes. then the rice is ready and has soaked up all the water.
Carrot and Chicken Curry
- Cut the chicken breast into bite-sized pieces. Cut the baby carrots into large pieces. Put the coriander together with the cloves and pepper in a mortar and coarsely crush, then add the coriander, allspice, cumin, cinnamon and turmeric and mix everything well.
- Heat some oil in a saucepan and fry the chicken pieces in it and then remove them. Now add the butter, let it melt and sauté the onions, garlic and chilli until translucent.
- Then add the spice mixture and roast for a few minutes, now add the carrots and roast for about 2 minutes while turning, now add the tomato paste and roast a little and then deglaze with the poultry stock and add the kaffir lime leaves, the stove Put on the lowest level and simmer with the lid closed for about 15 minutes.
- Then add the cream and simmer for another 5 minutes. Now add the chicken pieces and the almonds and simmer for another 5 minutes and then season with salt, pepper and lime juice and add the lime zest just before serving.
finish
- Using a serving ring, place the rice on the plate and add the curry.
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