Chinese rice with chicken curry soup
Chinese rice with chicken curry soup

Hello everybody, it’s me, Dave, welcome to my recipe site. Today, we’re going to make a distinctive dish, chinese rice with chicken curry soup. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

How to make quick Chinese chicken and rice soup. Whenever I have leftover chicken or rice, this recipe is my go-to for something easy and delicious! The curry noodle soup is a favorite of mine.

Chinese rice with chicken curry soup is one of the most popular of recent trending meals on earth. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. They are nice and they look wonderful. Chinese rice with chicken curry soup is something which I have loved my entire life.

To get started with this recipe, we have to prepare a few ingredients. You can have chinese rice with chicken curry soup using 15 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Chinese rice with chicken curry soup:
  1. Prepare Basmati Rice
  2. Take Chicken
  3. Make ready Carrots
  4. Prepare Green beans
  5. Take Green pepper
  6. Prepare 2 Eggs
  7. Prepare Oil
  8. Get Onions
  9. Prepare Potatoes
  10. Make ready Seasoning and salt
  11. Take Spices
  12. Prepare Scotch bonnet
  13. Prepare Red bell pepper
  14. Get Curry
  15. Make ready Corn flour

You need a Cozy Chicken Curry Soup with a therapeutic kick of warming ginger, anti-inflammatory turmeric and spicy curry powder to keep the chill and colds at bay. This Chinese style chicken curry is one of my go-to meals when the craving for curry arises. I usually cook curries in my Happycall pot but it works equally as well in a thermal cooker with adjustments to the cooking time. This recipe is quite similar to my earlier quick and easy Chicken Potato Curry.

Instructions to make Chinese rice with chicken curry soup:
  1. Cook your basmati rice (not fully cooked)
  2. Add egg in a pot and scramble
  3. Add in oil, carrots, onions, green beans and salt and stir with the egg for about 5mins
  4. Add cooked rice and stir
  5. Cover to set for 5mins and serve.
  6. For the soup: cook your chicken, cut all your scotch bonnet and red bell pepper
  7. Add oil, chicken, boiled potatoes, scotch bonnet, red bell, onions, curry, salt, seasoning, spices and water. Bring to boil
  8. Make a paste of corn flour and water
  9. Add in to the soup and mix. As you are adding, you're mixing until thick a little to avoid lumps.
  10. Cover and cook for 5 mins and serve with the chinese rice.

Good idea gone wrong I love curry soup but this is too much. Maybe this is a typo but it makes the soup too hot too one dimensional and just not enjoyable. Pros: Pureed rice is a great thickener Cons: Too much curry. In a large shallow dish, combine the curry, salt, pepper and cayenne. Add chicken, a few pieces at a time, and turn to coat.

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