John Myers
Curry with Blueberries, Mushrooms and Peppers and Perfumed Rice
The perfect curry with blueberries, mushrooms and peppers and perfumed rice recipe with a picture and simple step-by-step instructions.
Possibly in addition
- 2 teaspoon Rice perfume, oriental from Herbaria
- 1 Can Coconut milk
- 4 tablespoon Peanut oil
- Fresh ginger
- 2 piece Charlotte
- 1 piece Chilli pepper fresh
- 2 piece Sweet red peppers fresh
- 500 g Champions brown
- 2 Teaspoon (level) Ground wok spice
- 100 g Mango pineapple chutney
- 0,5 Teaspoon (level) Turmeric
- 0,5 Teaspoon (level) Paprika ground sweet
- Sea salt, lime juice
- 4 piece Fresh chicken breast
- Cut the ginger and chilli very small. Cut the charlottes into small pieces, the peppers into small cubes, cut the stalks of the mushrooms into pieces and quarter the rest.
- Measure the rice, cover with cold water, then pour off the water. Put some peanut oil in a rice cooker or saucepan, then add the rice and salt and stir in 1 heaped teaspoon of the rice perfume, add cold water, it should be about a thumb’s breadth above the rice. In the rice cooker everything goes automatically and the rice is kept warm.
- Heat the wok, add about 2 tablespoons of peanut oil, as well as the ginger and chilli, stir in, then stir in the bell peppers and the mustache, season with salt, and after maybe 3 to 4 minutes add the mushrooms. Put it down on medium heat. Then rinse the coconut milk, the can with a little water and also add and stir in the wok spices, turmeric, paprika, chutney. Let everything go through briefly.
- If you like, you can add chopped chicken breast at the end and let it steep. Add a few splashes of lime juice.
- At the end I put frozen blueberries with a few raspberry pieces over them and let them steep for a moment. Don’t stir much anymore.
- I garnished the rice with turmeric, flaked almonds and rose petals. This is contained in the rice perfume (also contain sesame oil, pepper, saffron threads).
- The curry tastes slightly hot and fruity. Alternatively, you could add frozen mango instead of berries, but I didn’t have any in stock, so I took the blueberries, which works great and also gives the sauce a darker color.
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