Another recipe from Malaysian Delicacies. We finally got around buying some basmati rice as I've been having some craving for the yellowish rice. The curry chicken recipe is as what I've posted before in Singlish Chicken Curry, just skip the potatoes and use chicken thighs and wings like I did, and just add coconut milk for a denser consistency.
When I use to eat it in Singapore, some stalls used too much aromatics, but this recipe seems to do it just right, so hope you will like it too! The original one calls for mixed nuts and raisins, and toppings of fried garlic and shallots, which I also skipped.
2 bowls of basmati rice, washed and soak for about 30 minutes
2 1/2 bowls of hot water
1 chicken stock cube
1 cinnamon stick
1 small piece of star anise
1 teaspoon of turmeric powder
2 tablespoon of margarine
- Heat the margarine in the pot. Stir fry the cinnamon stick, cloves, cardamoms, turmeric powder, star anise till fragrant. Add in the rice and stir evenly.
- Pour in the hot water and add in the chicken stock cube. Cover it to bring to a boil, when the steam appears, reduce to low heat and cook for ten minutes.
- When it is about ready, use a fork and fluff it up. Scoop the curry over and serve hot.