Ingredients:
2 cups basmati rice
2 teaspoons curry powder (full)
1 teaspoon turmeric powder (full-ish)
2/3 teaspoon smoked paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 teaspoon salt
+/- ground pepper or dried chilies (based on taste)
1 large onion diced small
3 tablespoons oil (vegetable or olive)
3 + 1/4 cups of chicken broth
4-5 deboned chicken thighs, cut in pieces
or
2-3 chicken breasts, cut in pieces
*
Instructions:
1. In a 4 qt. pan (for which you have the lid), add the oil and the onion, on medium heat until the onion is translucent and develops some points of caramelization (not too much).
2. Add the meat, then the salt, then mix
3. Add ALL the spices and mix well, covering every piece of meat in spice goodness
4. Add the rice (if it is nice good quality rice I do not wash it). Mix until every grain of rice is covered in spice.
5. Add 3 cups of broth and mix well. Place the lid on.
6. Bring to a boil (5 minutes) then immediately lower the temperature to minimum, leaving the lid on to steam and absorb all the broth (another 15 minutes). When all absorbed, mix with a fork and taste to see if the rice is done. If needed you can add the other 1/4 cup of broth and steam another 5-10 minutes. If you want to add more salt, more spice, be my guest.
7. You can dig in now. Refrigerate the rest. The following day, add 1 tsp butter, melt and spread evenly in a small pan. Add several tablespoons of rice and meat and press well. Keep at low temp for 5-10 minutes to develop a wonderful crust at the bottom.