Recipe: Curry Rice
###You'll need:
* 100g Chicken chopped
* Peanut oil
* Curry
* Flour
* White wine
* Soya sauce
* Cream
* Rice
* Butter, a bit
* Salt
* Water
###Steps:
####Curry
Put a bit of oil into a pan, heat it up.
Throw the chicken in, fry it until it is through and nicely brown. Make sure not to fry it for too long though or it'll become too tough. A good test is to tear a piece in half and see if it's white all the way through.
Add one teaspoon of curry powder, stir. Now it's time to deglaze, so: Add flour and stir until it's nicely bonded, then pour in some white wine and stir it, finally reduce the heat.
Add soya sauce, curry, and cream until it suits your tastes. You might also want to add some more water, but make sure that the sauce stays on the thicker side, as the rice will contain plenty of water.
####Rice
Check the rice package. It should have instructions on how much rice you should cook (usually ~¼ a cup per person) and how much water (usually 2x the rice) you need to add, as well as how long you have to cook it for
Pour the water into a pot, add a bit of salt and butter, cook it up.
As soon as it's boiling, add in the rice, reduce the heat, and put a lid on it. The lid will ensure that the water doesn't all boil away.
Wait the specified time, make sure that the rice always has enough water to sip in, so check in regularly and add in more if necessary. Once the time is up, taste one of the rice grains to see if it's well done enough.
Once it's all good, let off the remaining water. You can either use a sieve for that, or simply use the pan lid (turn the pan, make a small opening with the lid, let the water out).
Serve the rice onto your plate, quickly cook up the curry again, and then add it to the rice once it's nice and hot.
Once again, not incredibly specific instructions. Try it out, never forget to taste it regularly and adjust the spices to fit your tastes. Getting good at cooking is a matter of getting a feel for the right spice mix, everything else is easy. Regarding the curry: Curry isn't a single spice, it's a mix, and not even a ratified one at that. There's probably thousands of different curry mixes. You'll have to find out on your own which one you like best.