Curry Rice

Here is another tasty recipe from my mother-in-law. It’s not entirely homemade. It uses a curry mix to make the sauce, but it’s quite good for coming from a box.

Curry Rice

  • 1 to 1-1/2 pounds of chicken
  • 1 large potatoes
  • 3 carrots
  • 2 onions
  • 1/2 package of curry mix
  • cooked rice

Cast of characters:

Chop potatoes and put in large skillet.

Want to see the best part of our new apartment?

That is a gas stove my friends. Love. It.

Chop carrots, onion, and chicken. Add to skillet.

Drizzle with olive oil to keep from sticking.

Cook over medium high heat, stirring constantly, until meat is browned and potatoes are soft.

Add two cups of water or until meat and veggies are covered.

For this much meat and vegetables, you’ll need half of the box of curry.

Put the curry into the skillet and bring to a boil to dissolve the curry and thicken the sauce.

Finished sauce…

Serve over rice.

You can see my sauce was too thin, but I didn’t realize until I served it. I would have just mixed some corn starch with water then added it to the sauce to thicken some more.

This recipe is very versatile. Use any combination of vegetables and meat you like. My mother-in-law uses pork or beef usually, and you could substitute any vegetable to the sauce too.

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