Chicken Curry with Egg Fried Rice
Chicken Curry with Egg Fried Rice

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Ingredients requirements of Chicken Curry with Egg Fried Rice:
  1. Prepare - Curry ingredients
  2. Take 4 - Chicken breasts diced
  3. Provide Splash vegetable oil
  4. Make ready 3 tbsp of cornflour
  5. Prepare 500 ml for chicken stock
  6. Get 2 - garlic cloves chopped
  7. Prepare 3 tbsp of curry powder
  8. Need 1 tbsp for turmeric
  9. Require 1 tsp - chilli powder
  10. Prepare 1 tsp of chilli flakes
  11. Make ready 1 tsp for Ground ginger
  12. You need 1 tsp for caster sugar
  13. Need Splash - soy sauce
  14. Prepare 100 g for frozen peas
  15. Take 8 for button mushrooms quartered
  16. You need for Egg Fried Rice
  17. Require 3 beaten eggs
  18. Prepare 2 tbsp for Sesame oil
  19. Require 300 g - cooked (and cooled) rice
  20. Make ready 2 for garlic cloves chopped
  21. Take 25 g grated fresh ginger
  22. Prepare Splash soy sauce
Chicken Curry with Egg Fried Rice process:
  1. 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.
  2. 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.
  3. 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.
  4. 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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