Saturday, December 21, 2013
Yellow Sweet Rice and Curry Chicken
For the yellow sweet rice:
2 cups of glutinuous rice/sweet rice/sticky rice
1 tablespoon of turmeric powder
1 teaspoon salt
4 cups of water
5 cups of water for soaking
Soak the sweet rice in 5 cups of water for more than 5 hours. Then drain the water.
On low heat, add rice, 4 cups of water, salt and turmeric powder. Cover the pot.
Occasionally stir with a fork.
Cook until all water are absorbed.
Turn off the stove and cover the pot.
For the curry chicken:
4 pieces chicken thighs (Cut into 3 pieces of each thigh)
1 large onion
2 green bell peppers
2 tablespoons of spicy curry powder
1 tablespoon of powdered cayenne pepper
1 tablespoon of grated fresh ginger
2 cups of water
1 teaspoon of salt
1/4 cup of olive oil
A handful of curry plant leaves
In a big pot, heat olive oil on medium.
Fry diced onion, grated ginger, curry plant leaves and bite sized bell peppers until fragrant.
Add chicken and stir until half cooked.
Add curry powder and cayenne pepper
Add water and salt.
Let the curry simmer for 20 minutes.