Here’s a simple and versatile Rice and Curry recipe—perfect for a flavorful, one-pot meal. I’ll give a classic version with meat or vegetables, and it can easily be adapted to chicken, beef, fish, or just veggies.
Ingredients (Serves 4–6)
For the Curry:
- 1–2 lbs chicken, beef, lamb, or tofu/vegetables
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1-inch piece of ginger, minced
- 2–3 tbsp curry powder (adjust to taste)
- 1 tsp turmeric (optional)
- 1 tsp paprika or chili powder (optional for heat)
- 2 large tomatoes, chopped (or 1 cup canned tomatoes)
- 1 cup coconut milk (or cream for richness)
- 1–2 cups water or broth
- Salt and pepper to taste
- Fresh cilantro for garnish
For the Rice:
- 2 cups long-grain rice (Basmati or Jasmine work well)
- 4 cups water or stock
- 1 tsp salt
Instructions
1. Prepare the Rice
- Rinse rice in cold water until water runs clear.
- Boil water or stock with salt, add rice, reduce heat to low, cover, and cook for 15–20 minutes until tender.
- Fluff with a fork and set aside.
2. Cook the Curry
- Heat oil in a large pan over medium heat.
- Sauté onions until soft, then add garlic and ginger for 1–2 minutes.
- Add curry powder, turmeric, and paprika; stir for 1 minute until fragrant.
- Add meat or vegetables and cook until browned on all sides.
- Add tomatoes and cook 5–7 minutes until they soften.
- Pour in coconut milk and water/broth; bring to a simmer.
- Cover and cook for 20–30 minutes (meat) or 10–15 minutes (vegetables) until fully cooked and sauce thickens.
- Season with salt and pepper.
3. Serve
- Plate the rice and ladle curry on top or beside it.
- Garnish with fresh cilantro.
- Optional: serve with naan, roti, or a side salad.
💡 Tips:
- Add potatoes, carrots, or bell peppers to make the curry heartier.
- For extra depth, fry a little onion until golden brown before adding spices.
- Leftovers taste even better the next day as flavors meld.
If you want, I can also give a Caribbean-style rice and curry version with potatoes, peas, and a richer, spicier sauce—perfect for a colorful, festive plate.
Do you want me to do that?
