Curried Rice

I do find some of the descriptions of food slighty amusing and some cooking methods and suggestions are a bit unusual, for example in this chapter it suggests cooking rice in orange juice for extra flavour!! Don’t really fancy that at all. So tonight I opted for this to have with some chicken..

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I only had brown rice, so just assumed that would need longer cooking. I also only had sultanas and I opted to use almonds..

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First the onion is cooked in the butter and then the rice is added..

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The curry powder I have is mild so I decided to had a bit more, probably a whole teaspoon..

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The stock was added, not sure why it specifically states it should be from a cube though! Then it’s left to simmer. So because I was using brown rice I had it simmering for almost 30 minutes and did have to add a little extra water as it had all been absorbed before the rice was soft enough. While that was simmering I browned some almonds..

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They were mixed in with the rice..

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So this was served with some pan fried chicken..

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I’m getting used to having sultanas in curry style dishes from this book now and I do quite like it! The almonds add a nice crunch but I do think it needs much more curry powder and some fresh coriander would be good.

Would I make this again? Yes I probably would

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4 thoughts on “Curried Rice

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