This recipe might hands down be one of the best curry dishes I have ever made! Recently, my daughter and I went to a restaurant that is farm sourced, organic, with African roots - it was the first time we have ever had Jollaf Rice. Wow, wow, wow, it was so good. I found a recipe here which is divine. That said, I did make a few modifications based on my own diet/restrictions.
I halved the recipe, omitted the black pepper, chili powder and sugar. If you read my blog you know we are serious wimps when it comes to heat. For the red pepper I used a quarter of a large red pepper - peeled. While I do love peppers, my body does not, and lessening the amount, and peeling them is a great help!
I also added 2 fresh chopped garlic scapes only because I had them on hand - they have such a short window and they were a lovely addition to this dish. Then I used 1 red and 1 yellow roma tomatoes. See how pretty?
The original recipe did say to add more stock/liquid if necessary - and yes I did add extra chicken stock near the end.
I can not say enough about this lovely Jollaf Rice Recipe - thank you Chef Valentine Moyo - this was amazing food!
Then we paired this amazing Jollaf Rice with a simple Crock Pot Curry Chicken dish - recipe below. Easy delicious food worth making again and again. Next time I will double the recipes!
1 lb. boneless, skinless chicken thighs cut into 1 inch pieces
14 oz. can diced tomatoes drained, but keep about 1/4 cup liquid to add to the crock pot
1 Tblsp. tomato paste
2/3 cup Greek yogurt
1 Tblsp. Madras curry powder
1 tsp. salt
1/2 a large onion, diced
1 minced garlic clove
1 tsp. Garam Masala
2 Tblsp. Avocado Oil
Salt to taste
fresh minced cilantro
1/4 - 1/2 cup Lactose free cream
In a bowl, add the cut up chicken yogurt, salt, and curry powder mixing to combine and set aside. Heat up a frying pan on low medium heat with the Avocado oil and add the onion, minced garlic clove, and Garam Masala. Saute until fragrant then add in the drained tomatoes and tomato paste stirring well and cook about 4- 5 minutes, then remove from heat.
Add the chicken mixture to a 4 quart crock pot, then add the onion tomato mixture - mix well, set on high and cook for 4 hrs. total time. At the 2 hour mark, give the chicken curry a good stir, crack the lid and turn the crock pot to low lid slightly cracked. At the 4 hour mark, turn off the crock pot, stir in the lactose free cream. Serve with fresh minced cilantro, and the Jollaf Rice. We ended up mixing the two dishes together - absolute heaven!