I didn’t grow up eating curry dishes because, let’s say that, curry powder (or any form of powdered spices at that matter) isn’t one of those ingredients that belonged to my mom’s grocery list; but when I tasted this particular curry dish. which was a chicken curry with coconut milk, it easily became one of my favorites, especially paired with rice. With my fondness of that particular meal and anything spicy, I came up with a new dish that has the essence of the chicken curry and rice that I’ve tasted before. Hence, I came up with my own version of Curry Fried Rice & Spicy Chicken Tenders. I also uploaded a video of how I cooked it, you can check it here.
Ingredients: (Makes up to 3-4 servings)
For the Curry Fried Rice:
- 4 cups of cooked rice
- 1 1/2 tbsp. minced garlic
- 2 tsp. finely diced onion
- 3/4 tsp. finely chopped ginger
- 4 red chilies
- 7 strips of bacon (about 150g)
- 3/4 cup of bean sprouts
- 1 1/2 tsp. salt
- 2 tsp. curry powder
- chopped scallions or green onion for garnish
- toasted desiccated coconuts for toppings (optional)
- Place a medium sized pan/wok over medium heat, put in the bacon and let it cook evenly until the fat is released and the meat is lightly browned. Once it’s done, push the bacon to the side and tilt the pan slight so the rendered fat would separate, which will be used for sauteing.
- When the fat is separated from the meat, saute the garlic, onion, ginger, and red chilies in it, stir frying until it becomes aromatic.
- After sauteing, combine the bacon meat and the spices by mixing it with a spatula before adding in the cooked rice.
- Turn the heat up to high and stir fry everything all together, giving it a good mix to let the flavors incorporate before adding the salt and the curry powder. Continue stir frying until the rice isn’t lumpy anymore.
- Turn the heat off before throwing in the bean sprouts, mixing everything to allow the residual heat cook it.
- Serve in a bowl before topping with chopped scallions and desiccated coconuts.
For the Spicy Chicken Tenders:
- 1/2 kg chicken breast, cut into 2-inch cubes
- 1 cup flour/cornstarch
- 1/2 tsp. curry powder
- 1/2 tsp. ground cayenne pepper
- 1/2 tsp. salt
- 1/4 tsp. ground peppercorn
- 2 cups canola/vegetable oil for frying
- 1 dollop of mayonnaise
- Chopped onion springs for garnish
- In a medium-sized bowl, mix the flour/cornstarch, curry powder, salt, ground cayenne pepper and peppercorns, then mix it thoroughly until well combined.
- Drop the cut-up chicken breasts and evenly coat it with the dry mixture.
- Meanwhile, place a frying pan over medium heat and pour in the oil.
- Bring the oil up to temperature and then place the coated chicken breasts in the hot oil in batches.
- Once cooked, turn the heat off and place the meat on a paper towel to absorb the excess oil.
- Plate-up the chicken tenders on the chose plate, sprinkle with some curry powder and ground cayenne pepper evenly before topping with chopped scallions.
- Add a dollop of mayonnaise onto the side of the place and sprinkle it with a bit of ground peppercorns for added flavor.
JOHN PERRI CRUZ