Chicken Curry with Egg Fried Rice.
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Alright, don't linger, let's task this chicken curry with egg fried rice menu with 22 substances which are surely easy to receive, and we have to process them at the very least through 4 actions. You should commit a while on this, so the resulting food could be perfect.
Ingredients requirements for Chicken Curry with Egg Fried Rice:
- You need - Curry ingredients.
- You need 4 Chicken breasts diced.
- Give Splash for vegetable oil.
- Need 3 tbsp for cornflour.
- Provide 500 ml of chicken stock.
- You need 2 of garlic cloves chopped.
- Provide 3 tbsp of curry powder.
- Prepare 1 tbsp of turmeric.
- Need 1 tsp chilli powder.
- Need 1 tsp chilli flakes.
- Prepare 1 tsp for Ground ginger.
- Need 1 tsp caster sugar.
- Provide Splash soy sauce.
- You need 100 g frozen peas.
- Provide 8 for button mushrooms quartered.
- Give for Egg Fried Rice.
- Need 3 beaten eggs.
- Require 2 tbsp - Sesame oil.
- Give 300 g for cooked (and cooled) rice.
- Give 2 of garlic cloves chopped.
- Give 25 g - grated fresh ginger.
- Require Splash - soy sauce.
Chicken Curry with Egg Fried Rice process:
- Add cornflour to chicken and mix well ensuring fully coated. Heat oil in pan then quickly cook off mushrooms then set aside for later. Add garlic, sugar and all spices and cook for couple of minutes without burning spices..
- Add half the onions and cook for 1-2 minutes then add chicken and seal on all sides with the spice mixture. After few minutes add chicken stock. Bring to boil then simmer for 15-20 minutes..
- Add sesame oil to another pan and add egg. Allow it to almost form an omelette but push back from outsides. You can mix it in the pan or remove and cut into ribbons. Add a little more oil and add garlic and ginger then rice and soy sauce. Add egg back in and stir through for a minute or two then allow to simmer whilst you finish curry..
- Adjust seasoning and add peas (defrosted in microwave), other half of onion and mushroom. Allow to simmer for few minutes then add splash of soy sauce before serving..
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