Nigger-rigged curry and 'brown' rice
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First, I got a saucepan, and put four and a quarter cups of water in. I lightly salted the water and brought it to a boil. Then I put two cups extra long grain brown rice into the simmering water and covered it. I kept it simmering for thirty five minutes, stirring as little as possible. Then, I checked it every five minutes to make sure the water was absorbed while avoiding overcooking and sticking to the bottom of the pan. It usually finishes at around 42 or 43 minutes with the brand I use.
I put olive oil in a skillet and heated it up on just below medium, cut up two onions, half a green pepper, three cloves of garlic and about an inch or so of grated ginger. I put all that in the skillet and cooked it until the onions showed signs of carmelizing.
Then I added a heaping tablespoon of chili powder, a level tablespoon of ground coriander seeds, a heaping tablespoon of turmeric, a quarter teaspoon of red pepper flakes, and a half cup of heavy cream. I kept the heat on medium for about three minutes, then I added two pounds of diced chicken breast. I cooked this mixture for almost ten minutes uncovered, stirring often. I then added about five diced roma tomatos and some salt and pepper to taste, and covered the skillet. I simmered it for fifteen minutes on low heat, stirring occasionally. Then I removed the lid and raised the heat to low/medium and let it cook five more minutes.
I have a fuck-ton of leftovers for today.
