I hope you all had a refreshing week. Its weekend and I guess most of us will spend the weekend at home relaxing with friends and family. You know what? Skip the hustle for dinner reservations this weekend and spend the evening in making a delicious meal for the ones you love. Whether it's your spouse,best friend, group of friends, or just yourself, you can't go wrong with this special meal.
My meal for This weekend is Curried Chicken with Rice and Vegetables
Minutes to Prepare: 10
Minutes to Cook: 30
Number of Servings: 6
Minutes to Cook: 30
Number of Servings: 6
Ingredients
1.1-2 ¼ lb. Chicken
2.4 oz Blue Mountain Curry Powder
3.Onion Powder
4.2 tblsp. Salt
5.½ oz. Garlic Powder
6.2 oz Sunflower Cooking Oil
7.½ oz. Vinegar
8.4 oz Water
9.½ oz Black Pepper
10.1 sprg. Thyme
11.3 cups dry white rice
12.About half package of frozen mixed vegetables
1.1-2 ¼ lb. Chicken
2.4 oz Blue Mountain Curry Powder
3.Onion Powder
4.2 tblsp. Salt
5.½ oz. Garlic Powder
6.2 oz Sunflower Cooking Oil
7.½ oz. Vinegar
8.4 oz Water
9.½ oz Black Pepper
10.1 sprg. Thyme
11.3 cups dry white rice
12.About half package of frozen mixed vegetables
Directions
Boil rice in a rice cooker. In another pan, heat 1 tbsp. sunflower cooking oil.In the meantime, cut raw chicken into bite size pieces and chop 1 cup of raw onion. Sauté chicken in olive oil (add a little bit of water as well) until chicken is no longer pink. Add in onions and sauté until soft. Add 3 tsp curry powder, 0.5 tsp turmeric, dash of black pepper, about 1/8 tsp cayenne pepper (more or less to taste) and simmer over low heat for about 10 minutes, your food is ready. (Or until rice is done).Steam mixed vegetables. Either add them into the curry or serve on the side over rice. Makes 3 - 3/4 cup servings of curry. Portion rice and veggies into three servings. Serve curry over rice with a side of vegetables.
Number of Servings: 4
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