So you is perhaps getting ready Chicken Curry with Egg Fried Rice recipes for your family but this tips may be helpful.
By no means prepare dinner this stuff in an Air Fryer
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We hope you got benefit from reading it, now let’s go back to chicken curry with egg fried rice recipe. To cook chicken curry with egg fried rice you only need 22 ingredients and 4 steps. Here is how you do that.
The ingredients needed to cook Chicken Curry with Egg Fried Rice:
- Take Curry ingredients
- Get 4 Chicken breasts diced
- Use Splash vegetable oil
- Prepare 3 tbsp cornflour
- You need 500 ml chicken stock
- Provide 2 garlic cloves chopped
- You need 3 tbsp curry powder
- Take 1 tbsp turmeric
- Get 1 tsp chilli powder
- Take 1 tsp chilli flakes
- Take 1 tsp Ground ginger
- Prepare 1 tsp caster sugar
- You need Splash soy sauce
- Provide 100 g frozen peas
- Use 8 button mushrooms quartered
- Provide Egg Fried Rice
- You need 3 beaten eggs
- Get 2 tbsp Sesame oil
- You need 300 g cooked (and cooled) rice
- Use 2 garlic cloves chopped
- You need 25 g grated fresh ginger
- Use Splash soy sauce
Instructions to make Chicken Curry with Egg Fried Rice:
- Add cornflour to chicken and mix well ensuring fully coated. Heat oil in pan then quickly cook off mushrooms then set aside for later. Add garlic, sugar and all spices and cook for couple of minutes without burning spices.
- Add half the onions and cook for 1-2 minutes then add chicken and seal on all sides with the spice mixture. After few minutes add chicken stock. Bring to boil then simmer for 15-20 minutes.
- Add sesame oil to another pan and add egg. Allow it to almost form an omelette but push back from outsides. You can mix it in the pan or remove and cut into ribbons. Add a little more oil and add garlic and ginger then rice and soy sauce. Add egg back in and stir through for a minute or two then allow to simmer whilst you finish curry.
- Adjust seasoning and add peas (defrosted in microwave), other half of onion and mushroom. Allow to simmer for few minutes then add splash of soy sauce before serving.
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