Curry Rice Recipe



This Curry Rice recipe has an earthy flavor. I chose Jasmine rice because it is more flavorful than regular white rice. This recipe uses a basic yellow curry powder. But, you can choose any kind you desire.

                                2 cups of Jasmine Rice

2 ½ cups of chicken stock

1 packet of Badia Seasoning or Goya Seasoning

6 tablespoons of olive oil

3 cloves of garlic, minced

1 small shallot, diced

1 small diced red bell pepper

1 scotch bonnet pepper or habanero pepper, diced

2 tablespoons of yellow curry powder

2 teaspoons of turmeric

Salt and pepper to taste

In a heated saucepan over medium heat add 3 tablespoons of olive oil, jasmine rice, shallot, garlic, scotch bonnet pepper, Badia Seasoning, yellow curry powder, and turmeric.

Sauté for about 5 minutes.

Add the chicken stock and diced red pepper. Let mixture come to a boil, then reduce heat to a simmer. Cover with lid and cook for 15-20 minutes.

After rice has cooked for 15 to 20 minutes take lid off to let additional moisture be removed from the rice. This should take around 5 minutes.

Let rice stand for about 5 minutes and fluff with a fork. Drizzle the remaining 3 tablespoons of olive oil. Stir gently to coat. Season with salt and pepper to taste if necessary.


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