One Pot Chicken Curry And Rice
Serving Size / Yield
- 1 1/2 lbs. chicken (drumsticks)
- 1 tsp. curry powder
- 1 1/2 C. Basmati rice
- 1/2 tsp. Garam Masala
- 1/2 tsp. cumin seeds
- 1 C. white onion, chopped
- 1/2 C. tomatoes, chopped
- 1 T. ginger garlic paste
- 2 T. olive oil
- 3 T. lemon juice
- 1 mace
- 1/2 tsp. cayenne pepper
- 6 T. cilantro
- 3 C. water
- 1 tsp. salt
Add lemon juice and 1/2 teaspoon of salt in a bowl. Add chicken, coat in lemon, sprinkle 1/2 teaspoon of curry powder, and 1/4 teaspoon of garam masala and set aside.
In a food processor add the onion, garlic, and ginger and process to make a coarse texture mix. Set aside. Wash the rice and set aside.
Heat oil in heavy bottom pan, add chicken to the pan with the seasoned side down. Sear chicken on high heat for three minutes each side or until skin is crisp. Drain on paper towel and set aside.
In the same hot oil, add onion mix and saute for four minutes until onions are soft and started to change color.
Now, add remaining garam masala, 1/2 teaspoon curry powder, and cumin seeds and cook for 30 seconds. Add mace and cayenne with 1/2 teaspoon of salt, remaining lemon juice, and tomatoes. Cook for four minutes until tomatoes are soft, cooked, and oil starts to show on edges.
Add in rice and water with half of chopped cilantro. Mix well. Return chicken on top of rice, and bring to a boil. Cover with tight lid, and cook for 12 minutes on medium heat.
After that, turn it off and leave the pot covered for five minutes. Add remaining cilantro and serve.