Chicken Madras is our favourite curry and we often just serve it with plain boiled rice, but if we want something extra special, this is where this onion fried rice comes in. So long as you have some boiled rice already cooked (we always keep some stashed in the freezer), it can be made really quickly – while your curry is simmering away. You can swap out the ghee for sunflower oil if you haven’t got any in but I find the ghee adds to the overall flavour of the onion fried rice. Unlike Chinese-style Egg Fried Rice we’re going to be using basmati rice rather than long-grain white rice. Basmati rice is more traditional in Indian cooking, and I find it to be more flavourful. 👩🍳PRO TIP You HAVE to use cooked and cooled rice when making any fried rice dish. The rice will dry a little as it cools, and this helps stop the fried rice from going sticky and claggy when frying. It also helps the rice to absorb more flavour when frying it up. This is another one from Chris’s repertoire. He first made this for a New Years eve banquet we did along with some Homemade Onion Bhaji, Chicken Tikka Masala, Garlic Naan and Chicken Pakora. I’ve been mithering him to make it for the blog ever since!!
Easy Chicken Curry
Chicken Jalfrezi Recipe
Chicken Pathia
Butter Chicken
Chicken Madras
Chickpea and Sweet Potato Curry
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Saag Aloo
Chapati Recipe
Onion Bhaji
Pilau Rice Recipe
Garlic Naan Bread Recipe
Tomato and Onion Salad
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