Moroccan curry

Moroccan Inspired Beef and Chicken Curry with Spicy Rice

Ingredients

Serves 3
For the Rice:

Rice (4 Handfuls)
Peas (Handful of Fresh Pod Peas – de-podded)
A Handful of Sultanas (optional)
2 tsp Cumin
2 tsp Paprika

For Coating Sauce:

1/2 Tsp Salt
1 Tsp Ground Ginger
1 Tsp Turmeric
A little Saffron
2 Tsp Paprika
1 Tsp Cumin
1/2 Tsp Ground Cinnamon
2 Tsp Freshly Chopped Corriander
1 Tsp Finely Ground White pepper
4 Tbsp Tomato Puree
1 Small Diced Tomato

Main Ingredients:

1 Breast of left over chicken
Left over tender roast beef
1 large onion
Can of chopped tomatoes
1 Beef stock cube
2 tsp Chilli and Cocoa Bean spice mix (or make your own with ground chilli powder and cocoa)
2 tbsp Double Cream

Method

Cooking the Rice:

Firstly rinse the rice to remove the starch.

Add the rice to a pan of boiling water along with the podded peas and sultanas.

Add a little salt and 2 tsp of the ground cumin and 2 tsp of paprika.

Add the lid and leave the rice to simmer away happily until the curry is finished.  If it starts boiling over reduce the heat or remove the lid.

Rice boiling in a pan

Cooking the Curry:

Mix the coating sauce ingredients to make a thick paste.

Heat the chicken and beef through in a deep sided pan.

Beef and Chicken browning in the frying pan

Add the paste to the beef and chicken in the pan and stir in well until coated

Coating the Beef and Chicken with the Spicy Moroccan Paste

Add the thickly chopped onion now (if you still want a little crunch to it. If you prefer it softer add the onion before you added the chicken and beef).

Adding Onion to the Moroccan Curry

Now add the tin of chopped tomatoes and reduce the heat. Cover with a lid to keep the water from evaporating off.

Simmer for about 5 minutes.

Add a tin of Chopped tomatoes to the Curry

Add your Chilli and Cocoa bean spice mix (or one you’ve made yourself with chopped fresh chilli and squares of dark chocolate).

Stir in well. 

Chilli and Cocoa mix goes in (a few teaspoons)

Add a beef stock cube to give it a little more beefy flavour – stir in well.

Adding Beef Stock Cube (oxo Cube) to the curry

Add the double cream to the curry and stir in well.

Add double cream to your nearly finished curry
Moroccan curry in a pan

Drain the rice and serve with the curry.

Plate up some Moroccan bread on the side (or roti bread which you can make before).

Alternatively any thick crusted bread goes well with this curry.

Enjoy!

Served Moroccan curry

Leave a Comment

Your email address will not be published. Required fields are marked *