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South Indian Chicken Curry

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    Rice 50.0 grams

    Rice

    Green French Beans 100.0 grams

    Green French Beans

    Coriander 1.0 grams

    Coriander

    Curry Leaves 1.0 grams

    Curry Leaves

    South Indian Sauce 100.0 grams

    South Indian Sauce

    Indian Spice Mix 1.0 grams

    Indian Spice Mix

    Chicken Thighs 150.0 grams

    Chicken Thighs


    • Time : 25.0 mins
    • |
    • Calories: 759.0 kcal
    • |
    • Protein : 33.0 g
    • |
    • Fat : 47.0 g
    • |
    • Carb. : 53.0 g
    : Your Kitchen Essentials
    Utensils: Pan | Pot to cook the Rice |
    Pantry: Salt | Pepper | Your preferred cooking oil |
    : Prepare the Ingredients
    Chicken: marinate for about 15 minutes in the Indian spice mix provided and some salt.

    Wash and dry the vegetables prior to chopping (as required):
    - Green French Beans: take out the woody ends
    - Coriander: chop roughly
    - Curry Leaves: just wash and dry.
    : Cook the Rice
    To boil the rice you will need 2ml of water for every 1g of rice, so:
    50g rice: 100ml water | 100g rice : 200ml water | 150g rice : 300ml water | 200g rice : 400ml water | 250g rice : 500ml water | 300g rice : 600ml water
    Wash the rice under running water. In a pot, add water and rice and bring the water to a boil,then turn down the heat for a gentle simmer. Allow it to simmer for 10-15 minutes or till the rice is cooked.
    Lightly fluff it with a fork if you would like to, prior to serving.
    : Cook, Plate and Serve
    Chicken Curry:
    Heat a pan and then add some cooking oil. Remember hot pan, cold oil. Once the oil is hot add the curry leaves and then pan fry the chicken for about 3 minutes a side. Now add the south indian sauce provided and let the chicken simmer for about 10 minutes. Check and adjust the seasoning. Garnish with chopped coriander leaves.

    Sautee the Beans:
    Heat another pan and then add some oil. Sautee the beans for about 3 minutes or until they are tender. Season them just before serving.

    Plate and Serve:
    Plate the rice and serve with the curry and the green beans on the side.