Halal Chicken Curry With Rice Recipe

About this recipe

A flavorful and hearty chicken curry made with halal ingredients, perfect for a satisfying dinner. This dish combines tender chicken, aromatic spices, and a rich tomato-based sauce served over fluffy rice.

Ingredients

• 125 g Mooz Butter Garlic & Herbes
• 100 g Sambar Onion Peeled
• 200 g Delichic Chicken Broth
• 1 ltr Real Fruit Power Tomato Juice
• 50 g On1Y Black Peppercorns With Grinder
• 200 g Hydroponic Sweet Bell Pepper (Cocktail)
• 50 g Sakthi Curry Powder
• 100 g Catch Sprinklers - Iodized Table Salt
• 900 G Kikkoman Naturally Brewed Dark Soy Sauce

Instructions

1. 1. Melt 1/4 cup butter in a large skillet over medium heat. Add 1/2 cup finely chopped onion and 1/2 cup diced celery, and sauté until softened, about 5 minutes.
2. 2. Stir in 1/3 cup all-purpose flour and cook for 1-2 minutes, stirring constantly, to form a roux.
3. 3. Gradually add 4 cups chicken broth, whisking continuously to prevent lumps. Cook until the mixture thickens, about 5-7 minutes.
4. 4. Stir in 1 cup tomato juice, 1/2 teaspoon Worcestershire sauce, 4 teaspoons curry powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix well to combine.
5. 5. Add 2 cups cooked, shredded halal chicken to the skillet. Simmer the mixture over low heat for 10 minutes, stirring occasionally, until the chicken is heated through and the flavors meld.
6. 6. Meanwhile, prepare 5 cups of cooked rice according to package instructions.
7. 7. Serve the chicken curry hot over the cooked rice. Garnish with fresh herbs if desired.