Curried Chicken Drumsticks with Rice Recipe
Summary
Preparation Time15 MinCooking Time1 Hr 0 Min
Ready In1 Hr 15 MinDifficulty LevelMedium
Ingredients
| Butter/Margarine | 25 Gram | |
| Onion | 1 | |
| Ground ginger - 1x5 ml spoon | ||
| Chilli powder | 1 (Curry powder - 2x15 ml spoons) | |
| Hot white stock - 450 ml OR water and 1/2 chicken stock cube | ||
| Chicken drumsticks - 8, skinned | ||
| Garlic | 1 Clove (5gm), crushed (Curry powder - 2x15 ml spoons) | |
| Eating apple - 1, peeled and chopped | ||
| Sulatanas - 25 g | ||
| Lemon | 1 (Curry powder - 2x15 ml spoons) | |
| Long-grain patne rice - 225 g | ||
| Water | 450 Milliliter (Curry powder - 2x15 ml spoons) | |
| Salt -1x2.5 ml spoon | ||
| Cornflour - 1x15 ml spoon | ||
| Water | 0.5 Cup (16 tbs) (Curry powder - 2x15 ml spoons) | |
Directions
GETTING READY
1) Arrange the ingredients.
MAKING
2) Heat the butter or margarine in the base of the cooker.
3) Fry the onion until lightly coloured.
4) Stir in the curry powder, ginger and chilli powder.
5) Remove the cooker from the heat and gradually stir in the stock or water and stock cube.
6) Add all the remaining ingredients, except the rice, water, salt and cornflour and stir well.
7) Place the trivet over the chicken.
8) Put the rice, water and salt into an ovenproof dish that will fit easily into the cooker.
9) Cover with a piece of greaseproof paper or foil.
10) Stand the container on the trivet.
11) Close the cooker, bring to H pressure and cook for 5 minutes.
12) Reduce the pressure slowly.
13) Lift out the container, transfer the rice to a strainer and rinse with boiling water.
14) Drain well.
15) Blend the cornflour with a little water and stir into the curry sauce.
16) Return the open cooker to the heat and bring to the boil, stirring constantly.
17) Taste and adjust the seasonings of the curry, as necessary.
SERVING
18) Serve the chicken curry on the bed of rice.
1) Arrange the ingredients.
MAKING
2) Heat the butter or margarine in the base of the cooker.
3) Fry the onion until lightly coloured.
4) Stir in the curry powder, ginger and chilli powder.
5) Remove the cooker from the heat and gradually stir in the stock or water and stock cube.
6) Add all the remaining ingredients, except the rice, water, salt and cornflour and stir well.
7) Place the trivet over the chicken.
8) Put the rice, water and salt into an ovenproof dish that will fit easily into the cooker.
9) Cover with a piece of greaseproof paper or foil.
10) Stand the container on the trivet.
11) Close the cooker, bring to H pressure and cook for 5 minutes.
12) Reduce the pressure slowly.
13) Lift out the container, transfer the rice to a strainer and rinse with boiling water.
14) Drain well.
15) Blend the cornflour with a little water and stir into the curry sauce.
16) Return the open cooker to the heat and bring to the boil, stirring constantly.
17) Taste and adjust the seasonings of the curry, as necessary.
SERVING
18) Serve the chicken curry on the bed of rice.
Chef
.JPG)
