As I mentioned in my previous posts that being married to curry lover made me cooked chicken curry at least 3 times a month. So this time, I want to replace the chicken curry into rice curry so that I can cook another recipe for the chicken. Lol 
Ingredients:
3 cups basmati rice
3 cloves garlic, crushed
1 large onion, sliced thinly
1 ripe tomato minced
1 thumb-sized ginger, crushed
1 tbsp. curry paste
3 ½ cup chicken broth
1 cup thick coconut milk
½ cup mixed vegetables (carrots, green peas and beans)
1 tsp. salt
3 tbsp. cooking oil
Directions:
1. Wash and rinse rice with cold water, drain and set aside.
2. Heat oil in a pot, sauté garlic until slightly brown. Add onions, ginger and tomatoes, sauté until onions are transparent.
3. Stir in the drained rice and mix well, add the curry paste. Stir fry for 3 minutes.
4. Add chicken broth and salt, let it boil, when the liquid is reduced add the coconut milk. Cook over medium heat and wait until all the liquids are absorbed.
5. Add the mixed vegetables on top of rice, don’t mix. Cover the pot and cook over very low heat for 20-30 minutes.
5. Turn off heat and stir the rice to mix with the vegetables, transfer to a serving dish and serve.
Related Post:
Green Chicken Curry
Chicken Curry with Shrimps
Crab Curry
Filed under: Flavored Rice, Rice
