Homemade Indian Curry Chicken Hand-Pulled Rice Method
Indian curry Chicken Hand-held rice
Recently, the school has been very active with events such as sports day, autumn outings, book fairs at school, paper-cutting activities, and New Year's Day events are also on the agenda. After the autumn outing, the class activity themed by the school is"Bringing the world into the classroom". The teachers, students, and parents have all been involved in this. The class was divided into groups to explore the era, historical context, living conditions of Rabindranath Tagore, what life was like for people in India at that time regarding clothing, food, housing, transportation, and who received him during his visit to China, including Lin Huiyin, Liang Sicheng, Xu Zhimo, etc., and their main achievements. The historical context of China at the time, as well as what life was like in terms of clothing, food, housing, and transportation were also explored by students for an experiential research learning activity. Our group was assigned to collect traditional Indian cuisine, especially hand-held rice, which is best to make and let the children experience and taste it. I had never been to India or tried Indian hand-held rice, so I spent the afternoon collecting information and watching videos to learn how to make it. Indian curry chicken Rice with meat
Children felt very curious because they had never seen banana leaves nor banana leaves before. I bought large leaves from the market to substitute them.Before eating, we showed the children a video of Indians eating hand-held rice. So, after washing their little hands, everyone started making it. They ate very seriously and happily, four kids exclaimed: This is so delicious!
It seems that I succeeded!Yay~ IngredientsIn fact, they are simple and common. After all, these are ordinary foods; where could we find mountain delicacies or sea treasures?
Ingredients: chicken, carrot, onion, coriander,
butter, curry powder,
green peas,a little，grape,，dried fruit, and goji berries. Then, add ginger slices, garlic,star anise, cumin, and other seasonings. Adjust according to your taste. Rice Soak the rice in warm water while preparing ingredients. We don't have long Indian rice, so we used long grain fragrant rice as a substitute.
Method: Mash the chicken with starch and soy sauce for half an hour. Cut the carrot and onion into small pieces.2. Heat the pan and add oil, then fry the star anise, ginger, and garlic until fragrant. Add the marinated chicken, stir-fry until it gets a golden brown color. Remove from heat to set aside.
3. Re-heat the pan, add oil, and start frying the onion until it turns translucent with a fragrant aroma, then add green peas and carrot pieces, stir-fry.
4. When the onions and carrots are soft, add the fried chicken chunks, curry powder, and enough hot water to cover the ingredients. Bring to a boil over high heat. Add some butter, and cook for 5 minutes on high heat.5. Turn off the heat and transfer the contents into an electric rice cooker or pressure cooker with the soaked rice spread evenly on top, sprinkle with dried fruits and goji berries. Poke a few holes in it with chopsticks.6. Close the lid and press the cook button as usual.
7. When the rice is cooked, open the lid and gently stir the bottom contents to ensure even mixing. Serve on prepared leaves. Serve hot.
3, Clean the pan, add oil and start frying the onions. When the onions turn transparent and release their aroma, add the green peas and carrot pieces to stir-fry.
4, Once the onions and carrot pieces are soft, add the cooked chicken chunks, then add curry powder and enough boiling water to cover the ingredients, bring to a large rolling boil, add an appropriate amount of cream, and boil for 5 minutes on high heat.
5, Turn off the fire, transfer the ingredients into a slow cooker or pressure cooker.Place the soaked rice flatly on top, sprinkle with raisins and goji berries. Use chopsticks to press a few times. Cover with a lid and press the cook rice button as usual.
7, When the rice is done, remove the lid carefully, use a spatula to gently flip the bottom contents up, spoon by spoon until evenly distributed, then serve on prepared plates.
7, when the rice is cooked, remove the lid and carefully flip the vegetables from the bottom using a spatula, spooning them gently to mix evenly, then serve on the prepared leaves.
