Easy Chicken Curry Rice

In today’s episode, I am sharing an easy chicken curry rice recipe. This recipe requires very little ingredients and tastes delicious. I make it for lunch and dinner. My kids love it so I make it about once a week.

I also make this recipe many ways. Sometimes I use chicken breast like I did in this recipe, and other times I use chicken drumsticks or chicken thighs. That recipe can be found here. 

As always, I hope you enjoy this recipe. 

If you try this recipe, don’t forget to let me know in the comments how it turned out. See you in my next episode!

Let’s go over the ingredients needed for our chicken curry rice

Ingredients

• Boneless chicken breast (1 pound)
• 2 Onions (medium size)
• 1 Tomato
• ½ Red bell pepper 
• 4 Garlic cloves
• 1 tbsp Tomato paste
• Oil
• 4 cups of Jasmine Rice 
• Salt
• 2 tbsp Curry
• 1 tbsp Adobo
• 2 tsp Cumin
• 2 tsp Turmeric
• 2 tsp Onion powder
• 2 tsp Garlic powder
• 1 tsp Black pepper
• 1 Maggi cube 

Now let’s get started 

• Firstly, clean the chicken with vinegar or lime and pat dry. I have a detailed video on my Youtube channel showing how I clean chicken. That video is linked here. 
• Then cut the chicken in cubes and season with salt, black  pepper and Adobo.
• In a blender, finely chop the onions and set aside
•  Then blend tomato, garlic and bell pepper and set aside
• Drizzle some oil in a pan, sear the chicken until it gets some color
• Remove the chicken 
• Add the chopped onions and sauté for 5 minutes
• Next, add the blended tomato, bell pepper and garlic. Sautee for 3 minutes.
• Add the spices (curry, adobo, cumin, turmeric, black pepper, onion powder, garlic powder)
• Add the tomato paste
• Combine well and fry until the oil appears
• Add enough water to cook the chicken and rice (about 8 cups of water)
• Bring it to a boil
• Once it starts boiling, add salt and the Maggi cube

If you’re not familiar with Maggi cubes, they are little seasoning cubes that we use in African cuisine. These kinds are my favorites. Another option is to look into Afro-Caribbean grocery stores. Most have Maggi cubes of different flavors available. 

• Add the chicken back 
• Cook for about 20 minutes and let the liquid simmer down a little
• Lastly, stir and check the seasoning. Add more spices if needed.

Prepping the rice

• While the stew is boiling, wash the rice until the water turns clear and strain.
• I like to microwave my rice for about 6 minutes before adding to the pot. But you can skip that part
• Add the rice into the pot and stir well. The amount of liquid should be slightly above the rice
• Cover and cook on low heat. 
• After 10 minutes of cooking, flip the rice and cook for 15 more minutes
• Flip the rice again, then check the doneness
• Repeat until the rice is cooked

Serve for lunch or dinner. For a change, serve the chicken curry rice with some Bissap juice. If you’ve never tried Bissap before, checkout the recipe here. It’s a West African drink made with hibiscus flowers. Bon Appétit!

I hope you enjoyed this recipe. If you try this chicken curry rice recipe, let me know in the comments how it turned out. See you in my next episode!

For more inspiration, follow me on my social media platforms Youtube  Facebook  Instagram  TikTok