Vegetable Rice and Chicken Curry Recipe




Happy Sunday people. So, I am very much aware of the fact that most people who are trying to lose and stay in shape avoid eating rice because of its supposed hindrance to weight loss/maintenance forgetting that the body needs carbohydrates for energy to go about our daily activities. The body needs all classes of foods to function well and as for carbohydrates, it should be eaten in moderation alongside lots of vegetables.  Our first recipe for the year is comprises of carbohydrate and it is that meal which most of us have as Sunday's lunch in our homes. Today I will be sharing with y'all "Vegetable Rice and Chicken Curry Recipe". 

INGREDIENTS 

  • 1 cup of raw rice. 
  • 200g of chicken breast chunks.  
  • 1/2 cup of chopped carrot (big chunks).
  • 1/2 cup combined chopped onions & spring onions. 
  • 1/4 cup of chopped scotch bonnet. 
  • 1/2 cup of chopped green beans and carrot.
  • 1/2 cup of chopped green pepper (big chunks).
  • 1 teaspoon of corn starch/flour.
  • Thyme.
  • Curry.
  • Salt to taste. 
  • Preferred seasoning.
Ps: this recipe can serve 2-3 people.

PREPARATION 
  • Marinate chicken with thyme, curry, seasoning, onions, salt and refrigerate for 1hr.
  • While rice is parboiling, put the marinated chicken breast in a pot, add 3 cups of water and allow to cook until tender. 
  • Add carrot chunks, onions, scotch bonnet, 1 teaspoon of curry, seasoning to taste and allow for 5-7 mins. 
  • Add green pepper and allow to cook for another 2 mins, while cooking dilute your corn starch with room temperature water and gently pour into your chicken curry, also stir while pouring in the corn starch to avoid lumps. 
  • If you find your chicken curry too thick, you can add a little water to it, allow to cook for another 2 mins then turn off heat. 
  • At this point the water in your parboiled rice should be almost dried up and it's time to add the 1/2 cup of chopped green beans and carrot, stir, cover for 2-3 mins then turn off heat. 



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