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

• 200G All Things Butter Unsalted Butter
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 1 stick Organic Celery Stick
• 1 Kg Caputo Cuor Di Cerali, 1Kg
• 1 L Itsu Sesame Chicken Broth For Noodles For 4
• - Cawston Press Pressed Tomato Juice
• 50G Pepper Black Ground BWFO
• 200G Redefine Meat Pulled Beef
• 10 Kg Pegasus Aaa Jasmine Fragrant Rice 10kg
• 118G Poon'S Wo Sauce, 118G
• 290G Portland Mills Jamaican Curry Powder, 290G
• 12.5 Kg Top-Op Cooking Salt 12.5kg

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 pulled beef to the skillet. Simmer the mixture over low heat for 15 minutes, stirring occasionally, until the beef is heated through and the flavors meld.
6. 6. Meanwhile, prepare 5 cups of cooked jasmine rice according to package instructions.
7. 7. Serve the chicken curry hot over the cooked rice. Garnish with fresh herbs if desired.