We have Eastern food in many shapes and sizes. Where the Japanese eat a lot of fish, dishes in Indonesia and India are prepared with chicken or beef. Indian food is known for using a lot of curry pastes, which gives the food an extra sharp edge. Curry paste comes in many types and colors. It is indicated per pack how many peppers it contains. This recipe is spicy, but not very spicy. Curry paste is not available in every supermarket. This one is best at the Asian supermarket.
Egg with chicken curry
This curry dish is also delicious if you are a vegetarian. You can then omit the chicken and optionally add a tomato or use tofu. This recipe is also delicious with noodles. Great for a fun evening with friends.
Ingredients for 4 people
- 300 grams of rice
- 8 eggs
- Ginger syrup
- Chili powder
- Olive oil
- 3 cloves of garlic
- 1 tbsp turmeric
- 1 can of coconut milk
- 1 tbsp red curry paste
- Spice mix
Necessities
- Wok
Preparation method
- Please cook the rice according to the instructions on the package.
- Boil the eggs for 8 to 10 minutes and let them cool in cold water
While the rice is standing, make the curry:
- Heat the pan with olive oil and fry the chicken in it
- Add a good splash of ginger, olive oil, chili peppers and turmeric to the wok
- Crush the garlic and shred it. Add this in the wok and let it bake for a while
- Add the coconut milk and stir to combine
- Cut the eggs in half and stir into the curry
- Finally, drain the rice and mix the spices into the rice.
You can choose to serve the curry and rice side by side, but it is more fun to first put the rice in a plate and pour the curry over it. You can dress this up nicely by sprinkling some cilantro over it.
Hot chicken curry
Ingredients for 4 people
- 300 grams of rice
- 1 pinch of turmeric
- ½ cube of beef stock
- 1 small tin of corn
- Fresh cilantro
- 500 grams of spinach
- 1 onion
- 300 grams of chicken fillet
- 1 tbsp green curry paste
- 1 dl coconut milk
- Olive oil
Necessities
- Wok
Preparation method
Rice:
- Boil the rice in water and the stock according to the instructions on the package
- Heat the corn briefly so that it stays crispy
- When the rice is ready, drain it
- Then add the corn and a pinch of turmeric
- Cut the coriander into small pieces and mix it with the rice
Chicken curry:
- Wash the spinach and let it drain
- Wok 1 tbsp olive oil and wok the spinach until it has shrunk
- Remove the spinach from the wok and let it drain
- Chop the onion and fry it in the wok
- Cut the chicken fillet into equal cubes and add it to the onion
- Let the chicken cook and then add 1 tbsp green curry paste
- Mix it well and let it soak for a while
- Then add the spinach and coconut milk
- Stir fry it until it becomes a sauce
Serving tip
Serve rice alongside the chicken curry and drizzle with any remaining cilantro.
Enjoy your meal.
