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Indonesian Yellow Rice with Indian Chicken Curry

As today is Ied Mubarak, I was browsing for an easy Lebaran dish to try but couldn’t find one. So I decided to make Indonesian style yellow rice (nasi kuning) and Indian style chicken curry for our lunch today. I substituted the coconut milk with plain yogurt. Turned out the recipe I used was quite spicy :)
Indonesian Yellow Rice with Indian Chicken Curry

Serves: 4
Preparation: 35 mins
Cooking time: 40 mins
Ingredients
Yellow Rice

  • 2 cups long grain rice
  • 2 cups water
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon salt
  • 1 stalk lemongrass (use the white parts only), smashed

Chicken Curry

  • 1/4 cups shallots
  • 1 tablespoons ginger
  • 5 cloves garlic
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon black peppercorn
  • 1/2 teaspoon dried chili flakes
  • 1 cup plain yogurt
  • 500gr chicken breast, cut into cubes
  • 1 cup canned peas
  • 3 tablespoon oil
  • 1 inch cinnamon stick
  • 5 cloves
  • 5 cardamons
  • 1/2 teaspoon cumin
  • 1 onion, finely sliced
  • 1/2 cup tomato sauce
  • 1/2 teaspoon turmeric powder
  • 1/2 cup water
  • 1/2 teaspoon salt

Directions

  • For the yellow rice, put all the ingredients in a rice cooker and cooked until done
  • Meanwhile, in a food processor, grind the shallots, ginger, garlic, cumin, black peppercorns, dried chilli and yougurt until fine, add to the chicken and coat well. Set aside to marinade for 20 minutes.
  • In a large pot, heat the oil and fry the cinnamon, cloves, cardamons and cumin until aromatic. Add the onion and fry on low until golden brown, about 3 minutes. Stir in the tomatoes sauce and continue to cook until the oil separates, about 5 minutes.
  • Add the chicken pieces with the marinade, peas and the turmeric powder, stirring well to blend the chicken with the cooked spices, about 2 minutes.
  • Add the water and salt and cook until the chicken is tender, about 20 minutes.
  • Serve warm with steamed vegetables.
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