Sunwhite

Chicken Curry with White Rice

Prep time

15min

Cook time

60min

Chicken curry is a popular Indian dish that has inspired many chefs to put their own twist on it. This recipe has the all the classic flavours you expect and is quick and easy to make.

Sunwhite® White Medium-Grain Calrose Rice

Sunwhite® White Medium-Grain Calrose Rice

Sunwhite® Calrose Rice is an oval medium-grain white rice known for its quality and taste. When cooked, Calrose rice becomes soft and tender with a tendency to stick together due to its succulent grains, allowing it to retain its moisture. Sunwhite® Calrose Rice is used in dishes that require a bit more creaminess as well as a side dish to compliment almost every meal. Its versatility means that it can be used in everything from starters and soups to desserts. For best results, rinse this rice with cold water. Drain well before cooking. All rice is naturally gluten-free. 4kg and 9kg packages are available in Jordan only.

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Ingredients to serve:

  • 12 piece Chicken (curry cut)

  • 250 g Yoghurt

  • 2 tsp Ginger Garlic Paste

  • 10 g Red Chili Powder

  • 1 tsp Turmeric Powder

  • 2 tsp Coriander Powder

  • 2 tsp Cumin Powder

  • 1 tsp Kasuri Methi ((if available))

  • 1 tsp Salt

  • 50 g Vegetable Oil

  • 3 Green Chilies (slit in half)

  • 2 Bay Leaves

  • 4 Cloves

  • 4 Black Peppercorns

  • 1 Cinnamon Stick

  • 1 Black Cardamom

  • 5 Onions (roughly chopped)

  • 4 Tomatoes (roughly chopped)

  • Salt (to taste)

  • Coriander (to garnish)

Medium Grain

White medium grain rice is a round, tender and succulent grain, allowing it to lock in moisture when it is cooked. This rice is often used in dishes that require a bit more creaminess, like paella or risotto. It is also ideal in your favourite Middle Eastern, Korean and Spanish dishes.

Characteristics

Medium

Medium

Tender

Tender

Soft

Soft

Photo of Chicken Curry with White Rice

Method

  • Rinse and pat dry the chicken pieces.

  • Season with salt and turmeric, then set aside.

  • Season with salt and turmeric, then set aside.

  • Marinate the chicken in the yogurt mixture, and chill in the fridge for at least an hour.

  • Meanwhile, heat up oil in a sturdy saucepan, and add the sliced green chilies, cloves, bay leaves, peppercorns, cinnamon, and black cardamom. Cook for a minute, until the spices start to crackle.

  • Add the chopped onions, and sauté until they turn a golden brown hue over low heat.

  • Next, toss in the tomatoes, and slow-cook until they are tender and blended perfectly with the onions, creating a delicious masala base. Keep cooking until the masala releases oil.

  • Add the marinated chicken pieces, and mix them in. Cook the chicken over low heat, continuing until it's completely done.

  • Add some water, and mix everything together. Let it simmer for ten minutes, and check for seasonings. Top it off with chopped coriander, and serve piping hot with Sunwhite Medium Grain Rice.

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