Chicken Curry Fried Rice
Servings 6 people
Ingredients
Chicken & Marinade
- 6 Whole Boneless, skinless chicken thighs cut in 1" cubes
- 2 Cups Fat free yogurt
- 1 Tbsp Turmeric
- 2 Tbsp Curry Powder
- 2 Tsp Chili powder
Fried Rice
- 2 Cups Rice
- 1/4 Cup Gluten free soy sauce
- 1 Cup Hoisin sauce
- 4 Tbsp Butter
- 1 Whole Shallot diced
- 3 Cloves Garlic minced
- 2 Inches Ginger minced
- 2 Whole Fresno chilies diced
- 2 Whole Scotch bonnets small dice
- 2 Whole Limes juiced and zested
- 1 Tbsp Sugar
- 2 Tsp Salt
- 2 Tsp Black pepper
- 1 Tsp White pepper
- 1 Tbsp Turmeric
- 1 Bunch Thai basil
- 1/4 Cup fresh cilantro
- 1 Tbsp Olive oil divided
- 2 Whole Green onions diced
Instructions
Chicken & spices
- Combine the yogurt and spices in a bowl. Add the chicken and rub it in well. Let marinate for an hour. Heat half the oil in a very hot wok. Add the chicken pieces and cook until well browned. Do this in batches so you do not steam the chicken and actually char it. Set aside.
Fried Rice
- Steam rice and set aside.Begin by melting the butter in the wok. Add the spices, shallots, scotch bonnets, ginger and garlic. Cook for 1 minute and then add a few sprigs of the Thai basil. Simmer for 1 minute, and next, add in the soy sauce. Mix well and add the sugar. Simmer for 1 minute. Add in the hoisin and simmer for 3 - 4 minutes. Remove from the wok and set aside.Now add the rice to the wok and spread out so as much of the rice can get crisp as possible. Press it down and do not touch it for 5 minutes. Add the sauce back in and mix until all the rice is coated. Add in the remaining Thai basil, cilantro, fresno chilies and the chicken. Mix well and cook for 3 minutes or so constantly stirring.Garnish with the green onions. Serve and enjoy.