Becky’s Chinese chicken curry with potatoes, carrots, peas and rice

Step 1: Rice

Always wash rice before cooking, drain off excess water with sieve.

 

Gas Hob (100g rice with 150g water)

  • Bring to boil on medium to high heat. (Take off the lid if the water starts to overspill.)
  • Turn down to low, cover with lid and cook until water is fully absorbed. (approximately 10 minutes)
  • Turn the gas off and rest for 10 to 15 minutes.

 

Microwave (100g rice with 200g water)

  • Microwave on high for 10 to 15 minutes with no lid
  • Take out of the microwave, cover with lid and let it rest for 10 to 15 minutes.

Step 2: Potatoes and carrots (same time as step 1)

  • Cut the potatoes into small cubes.
  • Add some oil to a frying pan, fry potatoes and carrots over high heat, season with a pinch of salt and stir continuously for 1 minute.
  • Add a little water just to cover the bottom of the pan and cook with lid on until the potatoes and carrots are almost done, set them aside.


Step 3: Chicken, Onions and Sauce
  • Add some oil to the same frying pan over medium heat, add chicken and cook until 80% done (golden brown outside and still a little soft in the middle).
  • Then add in onions and fry together until onions are softer.
  • Add potatoes and carrots back in the pan, then the peas and sauce, simmer over low heat with lid on until everything is fully cooked.(Add a little water if the sauce is too thick.)