Ingredients
The following ingredients have 4 Servings
- 1 medium chopped onion
- 1 medium tomato chopped
- 3 cloves garlic
- 1- inch fresh ginger
- 1 medium carrot chopped
- ¼ bell pepper
- 1 cube chicken bouillon
- 1 ½ tablespoon tomato paste
- 2 tablespoon oil
- 2 cups of water
- 1 cup long-grain rice (washed and soaked for 20 minutes)
- ½ teaspoon curry powder
- ½ teaspoon turmeric powder
- ½ teaspoon thyme or oregano
- 1 tablespoon butter
- 1 whole chicken cut in half
- 1 teaspoon black pepper
- ½ teaspoon turmeric
- 1 teaspoon curry powder
- 1 teaspoon paprika
Instruction
- Rub the chicken with the mixed spices from both sides. Sprinkle the chicken with a small amount of oil.
- Cover the chicken with aluminum foil and bake in a preheated oven of 400F/200C for 20 minutes. Remove the foil and continue baking for 25 minutes.
- In a blender, add tomato, bell pepper, ginger, garlic, and blend well.
- In a pan, heat two-tablespoon oil and then add the onion and carrot. Stir for three minutes on medium-high heat until the onion is translucent.
- Add the tomato and bell pepper mixture to the fried onion and stir until the oil separates.
- Add all the spices and stir for two minutes.
- Add the tomato paste and stir for a minute. Add the water and let it come to a boil. Check if you need more salt at this stage.
- Add the butter and chicken bouillon and stir for a minute. Cover and let it come to a boil.
- Add the rice and stir for a few seconds; when it comes to a boil, add the cooked chicken—cover and cook for 15 to 17 minutes.
- Turn off the heat and keep the pan covered for another 10 minutes.
- Serve hot with your favorite salad on the side.
