Nikash Gill’s Face Cam Spin-offs: Episode 19 - Rice & Chicken Curry with Cabbage!
7Hi everyone, I’m Nikash Gill speaking. I was meaning to make this cooking episode since last Summer 2018 but wasn’t ready and didn’t have the confidence to showcase this particular recipe on camera. Here it is, as I will be making Rice & Chicken Curry. The method I will be demonstrating was taught by my Mum, perhaps with slight alterations. This will be completed in stages with a space of 2 days. The first is seasoning the chicken (take the skin off, wash, and then add spices). The second involves cooking the chicken, and then the rice.
To summarise: I wasn’t as confident because the difficulty was higher than my past recipes, and following instructions was a huge mess as my Mum explained different procedures which I couldn’t remember from the past, or learnt new techniques.
Ingredients:
A pack of chicken thighs and drumsticks, or any type.
1 lemon or lime (or sprinkle some vinegar) for washing the chicken.
Spices: All Purpose Seasoning, Jeera/Cumin, Garam Masala, Black Pepper, Chilli Powder, Paprika, Curry Powder, Haldi.
Additional seasoning: 2 small onions, 4 seasoning peppers, 3 cloves of garlic (or less)
Half a tin of Chopped Tomatoes
2-5 potatoes depending on the size (for a thicker gravy)
Basmati Rice
Water
Salt
Oil
Cabbage
Coconut Cream
Red Kidney Beans
Method:
Part 1 - Seasoning the chicken:
1. Remove all the skin from the chicken, and place in a large bowl. Cut the thighs in half.
2. Use your lemon or lime (or even a sprinkle of vinegar), and clean the chicken twice, whilst using cold water for rinsing.
3. Add the following one at a time and stir: 1 heaped teaspoon of all purpose seasoning; 1 teaspoon of Jeera/Cumin; 1 teaspoon of Garam Masala; 1/3 teaspoon of Black Pepper; 1/4 teaspoon of Chilli Powder; 1 teaspoon of Paprika.
Part 2 - Cooking the chicken:
1. Before we do this stage, peel your potatoes, and chop them into quarters depending on the size, and leave to one side.
2. Chop up 2 small onions, 3 cloves of garlic, and 4 seasoning peppers.
3. Add about 3 dessert spoons of oil, followed by 1 heaped teaspoon from the ingredients from step 2 inside a pot, and place it on a medium-high heat until it starts to sizzle.
4. Add 2 heaped teaspoons of All Purpose Seasoning; 2 teaspoons of Jeera/Cumin; 2 teaspoons of Garam Masala; 1/2 teaspoon of Black Pepper; 1/2 teaspoon of Chilli Powder; 2 teaspoons of Paprika. 1 teaspoons of Curry Powder; and 1 teaspoons of Haldi. Then mix all the ingredients, and let it sizzle for roughly 3-5 minutes. You do need to keep an eye on it, so it doesn’t burn.
5. Add the chicken into the pot, and let it cook for roughly 15-20 minutes, or once it gets all the colour.
6. Pour the potatoes and chopped tomatoes, stir, and continue cooking for a further 5-10 minutes.
7. Reduce to a low heat, and leave it for a while.
8. Add some boiling water, sprinkle some salt, quick stir, reduce the heat, and leave it for a while longer.
Part 3 - Cooking the Cabbage:
1. Cut a whole Cabbage, chopped into wedges. Then use the collider to wash it.
2. In a medium pot, add 1 dessert spoon of oil, and 1 heaped teaspoon of chopped onions. Put on a medium heat.
3. Add 1/4 teaspoon black pepper, 1/4 teaspoon of chilli powder, 1/2 teaspoon Jeera/Cumin. Once it sizzles, add the cabbage, reduce the heat, add salt, plus a bit of water, and cook for at least 25 minutes or more.
Part 4 - Cooking the rice:
1. Pour the required amount of rice in a mug into a bowl, and rinse under cold water to remove any cloudy starch, and drain the water.
2. With the red kidney beans cooked (I haven’t cooked that part before) pour them into a large bowl. In a large pot, add some oil and 1 heaped teaspoon of chopped onions, bring to the boil at full heat, and let it sizzle.
3. Place the red kidney beans back into the pot, then add some coconut cream.
4. Add your rice, and then add 1.5 times the amount of water (i.e. 7 cups of rice means 10 cups of water since there was water already inside). Add some salt, and let it cook for 25 minutes. After 10 minutes, reduce the heat to about half way.
5. Once you see holes in the rice, turn the heat off, cover it with a tea towel, and leave it for 10 minutes to allow the rice to finish cooking.
If you enjoyed this video, why don’t you find a recipe of your choice and cook that LIKE button. Feel free to check out my other content including face cam and gaming. Thanks for watching, take care folks, and I’ll see you next time.