Curry Rice with Chicken

Ingredients

• 1.5 kg chicken
• 4 cups long-grain rice
• 1 dried onion, chopped
• 1 cup peas
• vegetable oil
• salt
• 1 cinnamon stick
• 1 loomi (dried lime)
• 3 cardamom pods
• 1 tablespoon curry spice
• pine nuts or almonds, for garnish
• black pepper
• 8 cups chicken stock
• This wonderful recipe for making the tastiest curry rice with chicken comes from a friend of the Shou Taabkhin Today website:
• Hana Moussa Nehme
• Click on Hana’s name to visit her profile on our site and follow all her delicious recipes.
• To get Hana’s method for making pumpkin kibbeh without flour, click this link: Pumpkin Kibbeh Without Flour
• For more vegetarian recipes from her, here is Potato Pie

Method

1. Wash the chicken well and rub it with lemon or vinegar, then leave it aside in a colander to drain completely.
2. In a pot, heat a little vegetable oil and fry the pine nuts and almonds after washing and drying them, then set them aside.
3. In the same pot, add the chicken with a pinch of salt and black pepper and fry over high heat.
4. When the chicken takes on a beautiful golden-red color, add hot water and the spices, cover the pot, and let it simmer until fully cooked.
5. In a second pot, heat two tablespoons of vegetable oil and fry the chopped onion until lightly golden.
6. Add the peas with a pinch of salt, then add the washed rice, followed by the curry spice.
7. Stir the ingredients well, then add the chicken stock.
8. Leave the mixture over high heat until it boils and the stock is absorbed, then lower the heat until the rice is fully cooked.
9. When the rice is done, transfer it to a serving dish with the fried and boiled chicken, and garnish with the nuts.