White on Rice
White on Rice
Originally uploaded by Antof9. Ready in 18 minutes or less!
This is on the order of my curried chicken and rice, but more tart, more cumin, and less fat. As I went to hand Unk his bowl, I realized what I had to call it: White on Rice!
Start the rice.
Rice
1 cup rice
1 cup milk (can be water)
1 cup water
dash of salt
dash of oil
Stir, bring to a boil, stirring a few times. Once it boils, cover and lower the heat. Cook for 15 minutes unless you're at altitude -- then 18 or more is better.
Once it's on, dice the chicken. The smaller the pieces, the faster it'll cook. When you're halfway through dicing, turn on the oil to heat up.
I did the chicken in garlic oil, but you could put a couple cloves of garlic in any kind of oil (if you do, fish them out before adding the sauce, or you'll never recognize them!).
While the chicken is faux-woking, whisk the sauce.
Sauce
A generous portion (a couple cups) of plain yogurt
Shake in Garam Masala, ground cumin, white pepper, garlic salt (this will all be up to your own taste)
splash of lemon juice
add regular salt and more white pepper to taste
Once the chicken is cooked through, keep the heat high and add the sauce. Let it bubble merrily until the sauce is as thick as you like (or the rice is done).
For additional thickener, shake white flour and cold water in an empty jar and add a bit to the pan. Anytime you do this to thicken, always boil plenty afterward to get rid of the flour flavor. I also had a little bit of half and half in the fridge that I threw in for kicks.
This was totally quick and had fabulous flavor -- it just looks kinda boring :) You could add any veggies to this that sound good to you. I'd keep them crisp.