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Friday, June 9, 2023

Indulge in the Flavours of Our Deliciously Savoury Chicken Curry and Fragrant Rice

Indulge in the Flavours of Our Deliciously Savoury Chicken Curry and Fragrant Rice Dinner for two.

If you’re looking for a delicious and indulgent dinner for two that will tantalise your taste buds, look no further than our flavourful chicken curry accompanied by fragrant rice and garlic butter flatbread.

Our mouth-watering chicken curry dish is full of savoury flavours that will bring you back time after time.

The chicken is cooked perfectly with a rich blend of herbs and spices that bring out its natural flavour.

Served with fluffy basmati rice and finished with a layer of aromatic garlic butter flatbread, it’s truly a meal to remember!

Enjoy this delicious combination of flavours as an entree or even as part of a more extensive spread – either way, it’s sure to satisfy your cravings.

The Curry Paste – Ingredients
  • one teaspoon of dried ginger
  • one teaspoon of dried coriander
  • one teaspoon of garam masala
  • one teaspoon of turmeric
  • one teaspoon of cumin
  • one teaspoon of turmeric
  • two tablespoons of curry powder
Mix all the spices in a little warm water to form a paste.

The Flatbread – Ingredients
  • 4 Cups of strong bread flour
  • one tablespoon of honey
  • two tablespoons of olive oil
  • Salt and pepper
  • one tablespoon of dried mixed herbs
  • 500ml of warm water
Put all ingredients together in a large bowl, except for the water. Mix well, then slowly add the water, stirring until a dough has formed. Add a little more water if required. Place a little flour on a board and knead well until smooth cover with cling film and allow to rest.
Flatbread - Paul Watters
Flatbread – Paul Watters

The Rice
  • four handfuls of long-grain rice
  • 8 cups of water
  • 1\2 teaspoon of turmeric
  • 1\2 teaspoon of curry powder
  • 1 \2 teaspoons of chilli powder (optional)
  • 4 Chicken thighs (off the bone) cut into chunks
  • two large onions cut into chunks
  • 1\2 green pepper (diced or sliced)
  • 1 \2 red pepper (diced or sliced)
  • two large tomatoes (cut into chunks)
  • two cans of chopped tomatoes
  • 250 ml of chicken stock
  • Salt and pepper
  • A handful of chopped coriander (cilantro)
  1. First, cook the rice by bringing the water and spices to a boil.
  2. Once boiled, add the rice and stir. Place a lid, reduce the heat to half, stirring occasionally, and cook for 12 minutes.
  3. In a large frying pan or wok to high heat, add a drizzle of vegetable oil and add paste cook in the oil for a couple of minutes; add diced chicken thighs and stir. Cook for a few minutes; add remaining ingredients.
  4. Add stock, bring to a boil, and reduce by half; add chopped tomatoes. (for additional taste, add a couple of spoonfuls of double cream or coconut cream) and allow simmering for 10 minutes.
Chicken Curry - Paul Watters
Chicken Curry – Paul Watters

The Garlic Butter
Four tablespoons of softened butter
1/2 handful of chopped coriander (cilantro)
Mix well
  1. Place a medium-sized pan on medium heat, roll out the dough to the required size, add to the pan and cook for a few minutes on one side; flip over and smear the butter on the bread. Cook for a few minutes and remove from the heat.
  2. The rest of the food will be ready and transfer to serving dishes; before serving to large plates or bowls, add a bit more coriander (cilantro) for garnish and a little sliced chilli.
Created by International Chef – Paul Watters
For more amazing recipes visit our food and drink section!

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