Chicken Curry with Chinese style rice

Chicken curry with Chinese Style rice.

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Chicken curry with Chinese-style rice is the best and all-time favorite dish in my family! Everyone at home loves it. When it serves with Chinese-style vegetable rice it raises its taste and flavor to another level. It’s a whole self-created recipe and an amalgam of meat with vegetables that aids a heavenly taste to it. Chicken curry with Chinese-style rice best ever makes our dining incredible.

Health Benefits

Firstly, Carrots contain vitamin A and beta carotenoids. Secondly, fresh green bell pepper comes with a lot of health benefits like anti-inflammatory and antioxidant properties.

My favorite recipe

In my family, my mom loves it too much. Once a week, I must make this recipe and I am sure you will love this also when you will try it! My younger brother always finds Capsicum bothersome because he doesn’t like it however when I introduced this recipe he started eating capsicum without getting annoyed and now he says yes! This recipe is incredibly tasty.

Sometimes we get bored of eating simple chicken curries so I decided to fuse this recipe with veggies to try something interesting and innovative. after that, you know my experiment went perfectly in turning out this amazingly delicious taste recipe. In conclusion, you will love this chicken curry with Chinese-style rice.

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About the Chicken curry recipe

You will not find this recipe difficult to make. in other words, even beginners can also make this recipe. This recipe starts with a simple traditional method so you don’t need to get worried at all. Simple and easy steps just need to be followed to approach this recipe. Its taste and texture are different from the regular chicken recipe. Its texture is a little bit chunky due to carrots and capsicum. When veggies melt down with chicken flavor in the mouth with a slight lime taste hits differently. In addition, Green chilies with lemon juice give a refreshing taste. That’s what I love about these recipes! Hope you will feel the same.

About Chinese Style Vegetable rice

Chinese-style vegetable rice recipe starts with a simple method without onions. It’s an onion-free rice recipe so it is rich in vegetables. This rice recipe is perfect with chicken curry. Above all, the Curry aroma raises the taste of rice with whole spices and vegetables.

Ingredients( Chicken Curry with Carrots and Capsicum)

Chicken

Here I used boneless chicken (breast part) and I made small cubes.

Other Ingredients were

Chinese  Carrots

Choose the perfect orange color one. Here regular red-colored carrots will not be used because they are sweeter and will not go well with other ingredients.

Capsicum

Bell pepper has an interesting taste and acts as a taste enhancer and core ingredient in Chinese-style recipes.

Onions

Here in this recipe onions were added to make the curry thickens.

Tomatoes

Fresh and juicy enough. Before cutting core out all tomato seeds.

Green chilies and Lemon were added to give a slightly spicy and sour taste to the curry.

Ketchup

( 1 small pouch of almost 150 grams) Here we will add ketchup because it will bring more texture and flavor to the curry. If you have fewer tomatoes in the kitchen then add 1-2 tbsp of more ketchup.

Other regular spices

Other spices include salt, red chili powder, and oil. Their exact measurement is written in recipe cards below.

How to make Chicken curry with (carrots and capsicum)

Step-by-step procedure

Preparation

1. Chopping of Chicken and Vegetables

Firstly after washing all the vegetables and chicken. We will cut the chicken into small pieces (I prefer the shape of a cube). Cut carrots and capsicum in elongated form-like strips. Onions must also be in chopped form.

2. Cooking

  • Heat the saucepan aid the required oil to it. Add chopped onions. Let them change their slight color. It will take 5 to 6 minutes on low flame.
  • Add chopped tomatoes and green chilies, and slightly stir them. Let them produce some juice for 2 minutes. Add chicken cubes with all spices (red chili powder and salt don’t add turmeric powder).
  • Squeeze lemon juice. Add lemon pieces also in it. Don’t discard them
  • Add all the cut vegetables (capsicum and Carrots).
  • Add 1 and ½ cups of water. Put the lid on, and set the stove on a medium flame for 15 minutes until the vegetables begin to soften.
  • After 15 minutes add ketchup. Again put the lid on. Let the curry thicken. ( Add more water if vegetables are not soft).
  • Let it cook for 10 minutes more until I reach its final form.

Garnishing

Dish out. Serve and garnish it with lemon slices and green chilies.

Chicken Curry with capsicum and Carrots

Chicken Curry with capsicum and Carrots

Other chicken recipes

Butter chicken recipe

Chicken kadai recipe

Ingredients (Chinese-style Vegetable rice)

Basmati rice (my measuring tool was a cup, 400 grams)

Dry Spices ( Raw form)

1 Cinnamon

Cumin seeds

1 bay leaf

Oil/Ghee

Salt 1 tbsps.

½ tbsp. chili flakes

1 tbsp. of Tamarind

Vegetables

carrots ( medium size ) and capsicum (1 ) are required. Check the recipe card below for whole ingredients measurement.

Chinese Style Vegetable rice

Chinese Style Vegetable rice

How to make Chinese-style vegetable rice?

Step-by-Step Procedure

Preparation

Rinse the rice and soak it in a deep bowl for almost 20 minutes.

Take vegetables and wash them in running tap water. Cut them into a length of 1 inch. Cutting should be neat and fine. Try to focus on fine-cutting. As it is the key factor.

Cooking

  • Take a deep pot and add oil/ghee to it. Add spice (clove, cinnamon, cardamom, and basil leave to it). Cook them until they slightly change their color.
  • In the next step we will add 1 tbsp. of salt, 1 tbsp. of red chili powder for color, Chopped green chilies, 1 sliced lemon, and chopped tomatoes. Red color curry will form due to tomatoes and red chili powder.
  • Now we will add all of the finely chopped vegetables with ½ cup of tamarind water. Let them simmer until the vegetables begin to soften.
  • Add 4 glasses of water to it now. Put the lid on. Set the stove flame on medium to high. Wait until boils.
  • In boiling water vegetables, we will add soaked rice by draining the water first.
  • Stir it. Check the salt content by taking a few drops. If it Ok then put the lid on. Now flame will be medium.
  • Wait until the water begins to less in quantity. Stir one more time.
  • Don’t let dry whole water dry.
  • It’s the time of dum. Put the lid on. Set the stove on the lowest flame.
  • Let it on for 5 to 10 minutes.
  • Dish out finely cooked rice in a tray. Garnish it with fresh coriander leaves and lemon slices.
  • Serving
  • Serve them with chicken curry with carrots and capsicum.

Serving

Serve them with chicken curry with carrots and capsicum.

Chicken curry & Chinese-style rice.
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Chicken curry & Chinese-style rice.

Recipe by Mahnoor juttCourse: DinnerCuisine: ChineseDifficulty: Intermediate
Servings

3

plates
Prep time

15

minutes
Cooking time

40

minutes
Calories

585

kcal

Chicken curry with carrots and capsicum is a tasty and rich in nutrients dish due to the addition of fresh vegetables like carrots and rich green capsicum. Their amalgam with Chinese-style rice goes well. This recipe is healthy enough as we get both vitamins, nutrients, and proteins in a single bite.

Ingredients

  • Chicken Curry with Carrots and Capsicum

  • ½ kg Chicken (boneless Cut in small cube form)

  • 3 Chinese  Carrots (medium-sized)

  • 2 Capsicum (medium-sized)

  • Onion (3 to 4 medium-sized)

  • 1/4 Kg Tomatoes ( roughly estimated 3 to 4 medium-sized tomatoes)

  • Green Chilies (3 to 4 Finely chopped)

  • Lemon (3 medium-sized lemons)

  • Ketchup (1 small pouch of almost 150 grams)

  • 1 tbsp. Salt ( in my quantity ingredients)

  • 1 tbsp. Red chili powder

  • Oil (according to the requirement of almost 1/4 cup)

  • Chinese style Vegetable rice

  • Basmati rice (my measuring tool was a cup, 400 grams)

  • 1 Cinnamon (1 inch )

  • Cumin seeds (1 pinch)

  • 1 bay leaf

  • Oil (1/4 cup)

  • Salt 1 tbsps.

  • ½ tbsp. chili flakes

  • 1 tbsp. of Tamarinds ( rinse and soak in 1 cup of water for 15 minutes). We will add tamarind water for a slightly sour taste to vegetable rice.

  • 2 Chinese Carrots (medium-sized)

  • 1 Capsicum (medium-sized)

Directions ( Chicken curry with capsicum and carrots)

  • After washing all the vegetables and chicken we will cut the chicken into small pieces (I prefer the shape of a cube). Cut carrots and capsicum in elongated form-like strips. Onions must also be in chopped form.
  • Take a saucepan heat it on low flame add the required oil to it. Add chopped onions. Let them change their slight color. It will take 5 to 6 minutes on low flame.
  • Add tomatoes and green chilies, and slightly stir them. After 2 minutes add chicken cubes with all spices (red chili powder and salt don’t add turmeric powder).
  • Squeeze lemon juice. Add lemon pieces also in it. Don’t discard them
    Add all the prepared vegetables (capsicum and Carrots).
  • Add 1 and ½ cups of water. Put the lid on, and set the stove on a medium flame for 15 minutes until vegetables begin to soften.
  • After 15 minutes add ketchup. Again put the lid on. Let the curry thicken.( Add more water if vegetables are not soft).
  • Let it cook for 10 minutes more until I reach its final form.
  • 2: Garnishing
  • Dish out. Serve and garnish it with lemon slices and green chilies.
  • Chinese style Vegetable rice
  • Rinse the rice and soak it in a deep bowl for almost 20 minutes.
    Wash all required veggies with running water. Cutting should be neat and fine. Try to focus on fine-cutting.
  • Add oil/ghee to a deep pot. Add spice (clove, cinnamon, cardamom, and basil leave to it). Cook them until they slightly change their color.
  • Add up all regular spices 1 tbsp. of salt, 1 tbsp. of red chili powder for color, Chopped green chilies, 1 sliced lemon, and chopped tomatoes. Red color curry will form due to tomatoes and red chili powder.
  • Now we will add all vegetables with ½ cup of tamarind water. Let them simmer until the vegetables begin to soften. Pour 4 glasses of water in it now. Put the lid on. Set the stove flame on medium to high. Wait until boils.
  • In boiling water vegetables, we will add soaked rice by draining the water first.
  • Stir it. Check the salt content by taking a few drops. If it Ok then put the lid on. Now flame will be medium.
  • Wait until the water begins to less in quantity. Stir one more time.
  • Don’t let dry whole water.
  • It’s the time of dum. Put the lid on. Set the stove on the lowest flame.
  • Let it on for 5 to 10 minutes.
  • Dish out finely cooked rice in a tray. Garnish it with fresh coriander leaves and lemon slices.
  • 2: Serving
  • Serve them with chicken curry with carrots and capsicum.

Notes

  • I have not added whole spice (clove cardamom, basil leaves) as we are not making a typical chicken curry recipe. Here our main ingredients are tomato and green chilies.
  • In curry, if ketchup is not available then you may add 3 to 4 tbsp. of soya sauce as a substitution.
  • If you want to add spice then only cardamom is the best option to use. Others may intensify the taste but here we need to make a blend of ingredients not to dominate a single ingredient taste.
  • Don’t add curd or yogurt as it is a typical ingredient of traditional chicken curry recipes.
  • In rice, you may skip the whole spice. It will not affect the taste.
  • In rice, frozen veggies may also be used after letting them come to room temperature. Your recipe taste will be the same.

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