Heat up a wide pan and add butter and olive oil. When hot, add diced onions, 1/4 tsp salt and saute until soft, not golden brown. Add grated garlic and saute for a few seconds. Add curry powder and saute for 20 seconds. Add chicken, 3/4 tsp salt and saute until chicken is almost cooked. Then add carrots and stir. Add drained rice and saute for 3 minutes, stirring often. Heat up chicken stock and add to pot. Stir and bring to a boil. Taste and add salt if necessary. Reduce heat to low and put a lid on the pot. Cook for 15 minutes.
Uncover and add thawed peas. Stir and cover pot. Cook another 5 minutes until rice is cooked. Uncover and stir in cilantro. Serve with green chile pickle or your favorite tangy pickle and/or hot sauce.
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