• Rice & Curry

    Palms-Inspired Rice & Curry Recipe: A Comforting Fusion Dish

    Welcome to our kitchen at Palms Restaurant & Lounge, where we love bringing bold flavors to your table! Today, we’re sharing a simple yet delicious Rice & Curry recipe that blends the comforting familiarity of American cuisine with the vibrant spices of a classic curry. Perfect for a cozy night in or a family gathering, this dish is easy to whip up and packed with flavor. Let’s get cooking!

    Ingredients (Serves 4)

    For the Curry:

    • 2 tbsp olive oil
    • 1 medium onion, finely chopped
    • 3 garlic cloves, minced
    • 1 tbsp fresh ginger, grated
    • 1 lb chicken breast (or tofu for vegetarian), cubed
    • 2 tbsp curry powder (mild or spicy, your choice)
    • 1 tsp ground cumin
    • 1 tsp smoked paprika
    • 1 can (14 oz) diced tomatoes
    • 1 can (14 oz) coconut milk
    • 1 cup vegetable or chicken broth
    • 1 large carrot, sliced
    • 1 medium potato, diced
    • Salt and pepper to taste
    • Fresh cilantro, chopped (for garnish)

    For the Rice:

    • 1 ½ cups basmati rice
    • 3 cups water or broth
    • 1 tsp salt
    • 1 tbsp butter (optional)

    Instructions

    1. Prepare the Rice:
      • Rinse the basmati rice under cold water until the water runs clear to remove excess starch.
      • In a medium pot, bring 3 cups of water or broth to a boil. Add salt and butter (if using).
      • Stir in the rice, reduce heat to low, cover, and simmer for 15-20 minutes until the rice is fluffy and the water is absorbed. Set aside.
    2. Make the Curry:
      • Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for 3-4 minutes until soft and translucent.
      • Add garlic and ginger, cooking for another minute until fragrant.
      • Toss in the cubed chicken or tofu, cooking until lightly browned (about 5 minutes for chicken, 3 minutes for tofu).
      • Sprinkle curry powder, cumin, and smoked paprika over the mixture. Stir well to coat the protein evenly with spices.
      • Add diced tomatoes, coconut milk, and broth. Stir to combine, then add carrots and potatoes.
      • Bring to a gentle simmer, cover, and cook for 20-25 minutes, stirring occasionally, until the vegetables are tender and the curry has thickened. Season with salt and pepper to taste.
    3. Serve & Enjoy:
      • Spoon a generous portion of fluffy basmati rice onto a plate.
      • Ladle the warm, aromatic curry over the rice.
      • Garnish with fresh cilantro for a burst of color and flavor.
      • Pair with a side of naan or a simple green salad for a complete meal.

    Pro Tips:

    • Make it Your Own: Swap chicken for shrimp, beef Draws & Illustration: Add chickpeas or lentils for extra protein.
    • Spice it Up: Adjust the curry powder to your heat preference or add a pinch of red chili flakes for a kick.
    • Time-Saver: Use pre-cooked rice and store-bought rotisserie chicken to cut prep time.

    This rice and curry dish brings a taste of global comfort to your kitchen, perfect for sharing with friends and family. At Palms, we believe in treating guests like family, and we hope this recipe makes your table feel like home!