Halal Dinner Party Chicken Curry Recipe

Name: Halal Dinner Party Chicken Curry
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 105 min
Cuisine: Fusion
Ingredients: 100 g Sambar Onion Peeled; 100 g Garlic - Single Clove; 1 pc (50 g) On1Y Pepper Grinder; 500 g Organically Grown Tomato (Hybrid) (Tamatar); 2 - 3 pcs Gondhoraj Lime; 80 g Knorr Vegetables Stock Cubes; 500 g Weikfield Cornstarch Amazingly Versatile Gluten Free; 1000 g Japanese Choice Jasmine Ready To Cook Thai Rice; 100 g Zoff Chicken Masala; 100g Greek Yogurt; 750 ml Catch Clear Lemon N Lime Flavoured Water; 100 g Catch Sprinklers - Iodized Table Salt; 50 g Sakthi Curry Powder; 100 g X 3 Mtr Coriander Powder Combo; 45 g On1Y Cinnamon Powder; 40 g On1Y Ginger Powder; 1 ltr Oreal Canola Oil (From The House Of Pansari); 500 g Nourish Maida

Fusion cuisine

About this recipe

A rich and flavorful chicken curry dish, perfect for a dinner gathering. This recipe combines tender halal chicken with aromatic spices and a creamy yogurt-based sauce, served over fluffy long-grain rice.

Ingredients

100 g Sambar Onion Peeled
100 g Garlic - Single Clove
1 pc (50 g) On1Y Pepper Grinder
500 g Organically Grown Tomato (Hybrid) (Tamatar)
2 - 3 pcs Gondhoraj Lime
80 g Knorr Vegetables Stock Cubes
500 g Weikfield Cornstarch Amazingly Versatile Gluten Free
1000 g Japanese Choice Jasmine Ready To Cook Thai Rice
100 g Zoff Chicken Masala
100g Greek Yogurt
750 ml Catch Clear Lemon N Lime Flavoured Water
100 g Catch Sprinklers - Iodized Table Salt
50 g Sakthi Curry Powder
100 g X 3 Mtr Coriander Powder Combo
45 g On1Y Cinnamon Powder
40 g On1Y Ginger Powder
1 ltr Oreal Canola Oil (From The House Of Pansari)
500 g Nourish Maida

Instructions

1. Melt 1/4 cup of butter in a large pot or Dutch oven over medium heat. Brown the halal chicken parts in batches, then remove them with tongs to a paper towel-lined plate to drain.
2. Drain excess fat from the pan, then add 2 cups of water and 1 crushed vegetable stock cube. Whisk to blend and heat until steaming.
3. Return the chicken pieces to the pan, lower the heat, cover, and simmer for 20 minutes or until the chicken is tender. Remove the chicken pieces and transfer them to a 3-quart casserole dish.
4. Measure out 2 cups of the chicken broth from the pot, adding more water if needed to reach the correct amount, and set aside.
5. Melt the remaining 1/4 cup of butter in the same pot and sauté 2 cups of chopped onion and 2 minced garlic cloves until tender, about 5 minutes. Remove from heat.
6. In a small bowl, mix 2 tablespoons of cornstarch, 2 teaspoons of salt, 1 teaspoon of pepper, 1 teaspoon of curry powder, 1 teaspoon of ground coriander, 1 teaspoon of ground cinnamon, and 1 teaspoon of ground ginger. Sprinkle this mixture over the onions and garlic, stirring to coat well.
7. Gradually add the reserved 2 cups of chicken broth to the onion mixture, stirring until smooth.
8. Add 1 chopped tomato, crushing it slightly with your hands before adding. Heat the mixture, then lower the heat, cover, and simmer for 15 minutes, stirring occasionally until thickened.
9. Grate the zest of 1 lime to measure 2 teaspoons, then add the zest to the curry sauce, along with 1 cup of yogurt. Stir well.
10. Pour the curry sauce over the chicken in the casserole dish, turning the chicken pieces to coat evenly. Let cool for 15 minutes, then cover and refrigerate.
11. Preheat the oven to 350°F before serving. Remove the casserole from the fridge, stir once, cover with foil, and bake for 35 minutes.
12. While the chicken is baking, combine 1 1/2 cups of jasmine rice, 1 crushed vegetable stock cube, and 3 tablespoons of canola oil in a 2-quart casserole dish. Pour 3 1/2 cups of water over the rice and stir with a fork.
13. After the chicken casserole has baked for 35 minutes, add the rice casserole to the oven and bake both dishes for an additional 40 minutes.
14. Fluff the rice with a fork before serving. Serve portions of rice topped with chicken pieces and ladle the curry sauce over the top.