1 cup water
5 cloves garlic, minced
1/4 teaspoon dried marjoram
1/4 teaspoon dried basil
6 chicken thighs
1 1/2 cups uncooked white rice
1/2 cup boiling water
3 tablespoons rice vinegar
1/4 teaspoon garlic powder
1/2 teaspoon salt
1 tablespoon vegetable oil
1 teaspoon red pepper flakes
1 1/2 cups whole grain rice
In a large saucepan, combine water, garlic, marjoram, basil and chicken thighs. Bring to a boil, and cook over medium heat for 1 minute or until chicken is cooked through. Remove chicken from saucepan, and let cool to room temperature.
While chicken is cooking, combine rice vinegar, rice vinegar, garlic powder, salt, oil, pepper, and whole grain rice. Mix well. Transfer the chicken to a medium bowl, and stir rice into saucepan. Stir rice into saucepan, and bring temperature to bring as low as possible. Bring to a boil, and cook until rice is cooked through.
Remove from heat, and transfer chicken to a large bowl. Stir in the cream cheese. Cover, add water, and toss to coat.
Meanwhile, prepare the curry rice according to package instructions, using a heavy or medium saucepan. Bring a large pot of water to a boil, then add rice and stir. Reduce heat to medium-low, and simmer for 2 1/2 hours, or until rice is tender. Serve hot or cold, but don't get too hot. You can stack the curry rice on top of each other as you like, but I like to serve one pile on top of the other.
very basic, but very good. i didn't remove the butter (did it anyway) and added more chicken in place of the oil, just slightly. i also added in some fresh coriander and lemon juice. i believe it was a little too soupy for my taste, I had to tame it down a bit with some seasoning. I only used about 3tbl chili powder and 1/2 tsp sugar. I also used dried basil and dried mints, and I believe that was pretty much it. I had a lot of leftover corn on hand, and this was a big hit, so that was a plus. Thanks!
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