Flavorful Chicken Curry Rice
What to Eat Today? Make Delicious Chicken Curry with the ‘Halal Chicken Over Rice’ Recipe!
This is a detailed guide to recreating the popular ‘Halal Chicken Over Rice’ recipe featured on the show ‘What to Eat Today’. While the original broadcast uses halal-certified chicken, this recipe is adapted for easy home cooking with regular chicken. Experience the delightful combination of tender chicken, aromatic curry, and a zesty white sauce that makes this dish truly special. Perfect for a satisfying and flavorful meal!
Main Ingredients- 4-5 boneless, skinless chicken thighs or breasts (about 300g)
- 1 medium onion
- 1/3 carrot
- 1 lemon
- 1 tomato
- 1/5 cucumber
- Small handful of shredded cabbage
- 1 bowl cooked rice
Marinade & Sauces- 1/2 Tbsp minced garlic
- 1 Tbsp curry powder
- 1/2 Tbsp dried oregano
- 1 Tbsp mayonnaise
- 3 Tbsp plain yogurt (Greek yogurt can be used)
- 3 Tbsp butter
- A few drops of hot sauce (to taste)
- A splash of vinegar
- A pinch of sugar
- A pinch of salt
- A pinch of black pepper
- 1 Tbsp olive oil (for chicken marinade) + 2 Tbsp olive oil (for salad dressing)
- 1/2 Tbsp minced garlic
- 1 Tbsp curry powder
- 1/2 Tbsp dried oregano
- 1 Tbsp mayonnaise
- 3 Tbsp plain yogurt (Greek yogurt can be used)
- 3 Tbsp butter
- A few drops of hot sauce (to taste)
- A splash of vinegar
- A pinch of sugar
- A pinch of salt
- A pinch of black pepper
- 1 Tbsp olive oil (for chicken marinade) + 2 Tbsp olive oil (for salad dressing)
Cooking Instructions
Step 1
Begin by washing and preparing all your fresh ingredients. This recipe simplifies the ingredients from the TV show for convenient home cooking. (Note: The show uses chicken thigh, but chicken breast can also be used and cooks faster).
Step 2
Let’s make the flavorful marinade for the chicken! In a bowl, combine 1 Tbsp curry powder, 1/2 Tbsp dried oregano, the juice of half a lemon, 1/2 Tbsp minced garlic, 1 Tbsp olive oil, and a pinch of salt. Whisk everything together until well combined.
Step 3
Set aside about 1-2 tablespoons of the marinade for stir-frying later. Add the remaining marinade to your prepared chicken pieces and toss to coat evenly.
Step 4
Cover the chicken with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld. For an even deeper flavor, you can marinate it for 2-3 hours.
Step 5
Now, let’s prepare the vegetables. Dice half of the onion finely, and cut the other half into small cubes. Thinly slice or dice the carrot. Slice the tomato and cucumber into bite-sized pieces. Finely shred the cabbage.
Step 6
Melt 3 tablespoons of butter in a wide pan or pot over medium heat. Be careful not to let the butter burn; melt it gently.
Step 7
Once the butter is melted, add the finely chopped onion and sliced carrot. Sauté for about 3-5 minutes until the onion becomes translucent and fragrant. Sautéing the vegetables first brings out their natural sweetness.
Step 8
Add the cooked rice to the sautéed vegetables and stir-fry them together. (The show uses ‘Basmati’ rice, which is par-cooked for 15 minutes. Regular cooked rice works perfectly well at home).
Step 9
After stir-frying the rice and vegetables, add a small amount of water (just enough to slightly moisten the rice). Season with a couple of pinches of salt. Cover the pan and let it simmer over low heat until the rice is tender and absorbs the moisture. The rice will absorb the vegetable flavors, making it even tastier.
Step 10
Since we’re using chicken breast, the cooking process is very straightforward. Lightly oil a pan and add the marinated chicken. Stir-fry, being mindful of the heat to prevent the marinade from burning.
Step 11
You don’t need to cook the chicken completely through at this stage, as it will be cooked again later. Aim to cook it until it’s about 70-80% done. This helps keep the chicken tender and juicy.
Step 12
Remove the partially cooked chicken from the pan and let it cool slightly. Once cooled, return it to the reserved marinade and toss gently to coat.
Step 13
In another pan, add a little oil and sauté the sliced onion and cabbage (the show uses green bell pepper) until they are slightly tender but still have a bit of crispness. Once the vegetables are sautéed, add the marinated chicken back to the pan and stir-fry everything together until well combined.
Step 14
Now, let’s make the creamy and tangy white sauce! In a bowl, combine 1 Tbsp mayonnaise, 3 Tbsp plain yogurt (use Greek yogurt for a richer flavor), the juice of half a lemon, a little minced garlic, a pinch of salt, a splash of vinegar, and a pinch of sugar. Mix well until smooth.
Step 15
Add 2-3 drops of hot sauce to the white sauce and stir. This adds a subtle spicy kick that enhances the flavor. Adjust the amount of hot sauce to your preference. Your delicious white sauce is now ready!
Step 16
Let’s prepare a simple dressing for the salad. Whisk together 2 Tbsp olive oil, the juice of half a lemon, a pinch of black pepper, and a pinch of salt. This creates a refreshing salad dressing.
Step 17
Chop the salad vegetables (cabbage, tomato, cucumber, etc.) into bite-sized pieces.
Step 18
Now it’s time to assemble your dish! Place the stir-fried rice into a bowl. Add a generous portion of fresh salad alongside the rice.
Step 19
Top the rice and salad with the flavorful stir-fried chicken. Drizzle generously with the white sauce and salad dressing. For an extra kick, add more hot sauce to your liking. Your delicious Chicken Curry Rice is complete! Enjoy! ^_^
