Just to clarify, this isn't a curry recipe, it's a recipe for curried rice. Much simpler than putting together a complex — and quite delicious, might I add — curry sauce, this rice recipe comes together in 20 minutes and is a great side for grilled chicken, fish, or steak.
- 1 Tablespoon olive oil
- 1 Tablespoon butter
- 1/2 white onion, diced
- 4 Tablespoons curry powder
- 2 Cups chicken stock
- 1 Cup rice
- Salt and pepper, to taste
- Sautéed bell peppers, onions, and cubed chicken, for serving
In a medium-sized saucepan, heat the olive oil and butter over medium heat add the onion and curry powder.
Sauté until the onion is translucent and curry fragrant, about 5 minutes.
Add the chicken stock, season with salt, to taste, and bring to a boil.
When boiling, add the rice, stir, and reduce the heat to a simmer.
Simmer, covered, for 15-20 minutes, or until the rice is fully cooked.
Season with salt and pepper, to taste, and serve alongside grilled chicken and sautéed vegetables and chicken.