- 4 tablespoons olive oil
- 2 medium onions, large cubes
- 4 pieces chicken fillet, large cubes
- 4 cloves garlic, minced
- 1 tablespoon minced ginger
- 1 green pepper, chopped
- 1 teaspoon salt
- 1/2 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon fine coriander
- 1 tablespoon curry spices
- 2 tablespoons tomato paste
- 4 tablespoons dried coconut milk
- 1/4 cup water
- 1 cup cream
- 1/2 cup green coriander
- 4 tablespoons butter
- 1 tablespoon lemon zest
- 3 cups basmati rice
- 2 teaspoons salt
- 1 pc Lemon peel
- 4 cups water
How to prepare:
Bring a large frying pan to medium heat and add oil to it.
Then add the onions and chicken, keep flipping the chicken until it becomes a light golden color.
Add garlic, ginger, pepper, salt, turmeric, cumin, coriander, spices, and tomato paste. My heart for a minute.
In a measuring cup, put milk and water. Stir the materials to mix, then pour the milk over the chicken mixture.
Add the cream and let the chicken cook over medium heat for 30 minutes.
Wash the rice several times and then soak it for 30 minutes.
In an electric rice cooker, put the butter and lemon zest.
Strain the rice and put it in the pot. Add salt, lemon peel, and water.
Close the rice cooker lid, press the power key, and let the rice cook until serving time.
Bring a large serving dish, put the rice, then add the curry in a deep serving dish and garnish with chopped coriander.