Cooking Journal - Chicken Curry with Rice, and Other Stuff
Did this on a suggestion by pbtc_pero.
I’m not really sure what to say about it, procedure-wise. Cook rice, cut up chicken and vegetables, stir-fry, add water, stir in curry mix and go. (It did work.) But, really, what else is there to say? :P
Well, okay, I guess I can write about the vegetables. I didn’t use potatoes and carrots: nothing against them, it’s just that I didn’t have taters and carrots handy. So I used green pepper and onion instead. Worked out pretty nicely.
Not sure how well known this is, but here’s a useful, quick way to fill up a rice cooker that my mom taught me. Maybe others will find it useful, too:
Put your index finger into the water at the thickest point of the rice. Don’t dig into the rice; just touch the surface. When the water level comes up to just below the first crease in your finger, you’ve got enough water.
This has worked out great for me for quite a while. It produces really nice, moist rice (but not like, say, congee) and removes the need for a measuring cup. The technique may require some adjustment based on local humidity: for example, in Chicago and Indianapolis, I put less water in than I would put in (say) Colorado.
One thing I didn’t add is cumin, but adding more to the curry powder (which probably already had cumin or something cumin-like) might have just been overkill.
Next thing to try, I guess, is to make curry from scratch; i.e. not using prepared mix. Takes a bit longer, though.