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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 | cups | Rice, Basmati | 3 | cups pieces | Mushrooms | 3 | cups flowerets | Broccoli, flower clusters, raw | 10 | cloves | garlic minced | 6 | tablespoons | canola oil | 3 | tablespoons | soy sauce, lite, (shoyu) | 2 | medium (2-1/2" dia) | Onion, chopped | 3 | medium (2-1/4" to 3-1/4" dia.) | potatoes | 2 | carrot (7-1/2") | Carrots | 2 | tablespoons | Spices, ground cumin | 2 | tablespoons | curry powder | 4 | pounds, raw | (16 ounces) chopped chicken | 2 | dash | pepper, to taste | 2 | dash | salt, to taste |
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Steps
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Sequence
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Step
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| | 1 | 1. Chop up vegetables and chicken into cubes, mince the garlic and boil the rice in some water for 15-20 min.
2. Add oil in a large heated pan and add in onions, chicken, garlic, salt | | 2 | 2. Add oil in a large heated pan and add in onions, chicken, garlic, salt | | 3 | 3.Add in potatoes and carrots, cumin, curry, and let it cook on med-high until vegetables are soft. | | 4 | 4. In a seperate pan, sautee garlic and onion with some oil and put in mushrooms and broccoli to cook. | | 5 | 5.Add in the cooked rice and soy sauce and let it cook on low heat for about 10-15min. | | 6 | 6.Serve curry on top of rice. |
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