Frying Pan Chicken Curry and Rice | Recipes For Food Lovers Including Cooking Tips At Foodlovers.co.

Ingredients

• 6 chicken thigh cutlets
• 2 tablespoons curry powder
• 1 large onion, finely sliced
• 2 tablespoons olive oil
• 25g (1 oz is close enough) butter
• 1 cup (200g/6.88oz) Basmati rice
• 1 clove garlic, crushed and chopped
• 1/2 teaspoon turmeric
• 1/2 teaspoon paprika
• 1 teaspoon ground cumin
• 3 dried red chillies (optional)
• 1 cup chicken stock
• 1/2 cup (125ml/4.22 fluid oz) coconut milk. (I freeze cubes to use for this and other dishes)
• 1 stem (about 10 leaves) curry leaves, dried or heated in a small frying pan until crisp (you can buy these in Asian food stores)