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The Independent
5 days ago
- General
- The Independent
Fragrant Nigerian-inspired fried rice is easy enough for a weeknight
Nigerian fried rice, seasoned with curry powder, dried thyme and a handful of aromatics, inspired this weeknight-easy meal-in-a-skillet. Beef liver and an assortment of vegetables are classic ingredients, but in this recipe from our cookbook ' Milk Street 365: The All-Purpose Cookbook for Every Day of the Year,' we opted for chicken thighs and fresh green beans. Seeded, thinly-sliced jalapeño or Fresno chilies bring a pleasant heat, while curry powder adds depth, warmth and a golden hue. Instead of using just-cooked rice, which results in a softer texture in the finished dish, we start with plain cooked rice that's been chilled and dried, a process that allows the starches to recrystallize so the grains 'fry' up light and fluffy. Fragrant basmati is especially good, but any variety of long-grain white rice works. Fresh rice needs two hours minimum to chill adequately, but it can be prepared up to three days in advance and kept refrigerated. To chill the rice, fluff with a fork, then spread on the baking sheet. Let cool, then cover and refrigerate until cold. Don't be afraid to really scrape up the browned bits from the surface of the skillet after you've added the broth. The caramelization gives the fried rice great depth of flavor. Serve sprinkled with scallion greens and additional sliced chili. Curried Chicken Fried Rice with Chilies Start to finish: 40 minutes Servings: 4 Ingredients: 3 tablespoons neutral oil or refined coconut oil, divided 1 pound boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces 2 teaspoons curry powder, divided Kosher salt and ground black pepper 4 scallions, thinly sliced, whites and greens reserved separately 2 tablespoons minced fresh ginger 4 ounces green beans, trimmed and cut into 1-inch pieces 1 teaspoon dried thyme 1 Fresno or jalapeño chili, stemmed, seeded and thinly sliced 4 cups cooked and chilled long-grain white rice, preferably basmati 1 cup low-sodium chicken broth Directions: In a 12-inch skillet over medium-high, heat 2 tablespoons of the oil until barely smoking. Add the chicken and sprinkle with ½ teaspoon of the curry powder, ½ teaspoon salt and ¼ teaspoon pepper. Cook, stirring occasionally, until evenly browned, 4 to 6 minutes. Push the chicken to the perimeter of the pan. To the center, add the remaining 1 tablespoon oil, scallion whites and ginger; cook, stirring, until lightly browned, about 1½ minutes. Into the scallion mixture, stir the beans, thyme, half of the chili, the remaining 1½ teaspoons curry powder and ¼ teaspoon each salt and pepper. Stir the chicken into the bean mixture; cook, stirring occasionally, until the beans are bright green, about 2 minutes. Stir in the rice, then add the broth and scrape up any browned bits. Cook, stirring, until the liquid is absorbed, 3 to 5 minutes. Off heat, taste and season with salt and pepper. Serve sprinkled with the scallion greens and remaining chili.
Associated Press
5 days ago
- General
- Associated Press
Fragrant Nigerian-inspired fried rice is easy enough for a weeknight
Nigerian fried rice, seasoned with curry powder, dried thyme and a handful of aromatics, inspired this weeknight-easy meal-in-a-skillet. Beef liver and an assortment of vegetables are classic ingredients, but in this recipe from our cookbook ' Milk Street 365: The All-Purpose Cookbook for Every Day of the Year,' we opted for chicken thighs and fresh green beans. Seeded, thinly-sliced jalapeño or Fresno chilies bring a pleasant heat, while curry powder adds depth, warmth and a golden hue. Instead of using just-cooked rice, which results in a softer texture in the finished dish, we start with plain cooked rice that's been chilled and dried, a process that allows the starches to recrystallize so the grains 'fry' up light and fluffy. Fragrant basmati is especially good, but any variety of long-grain white rice works. Fresh rice needs two hours minimum to chill adequately, but it can be prepared up to three days in advance and kept refrigerated. To chill the rice, fluff with a fork, then spread on the baking sheet. Let cool, then cover and refrigerate until cold. Don't be afraid to really scrape up the browned bits from the surface of the skillet after you've added the broth. The caramelization gives the fried rice great depth of flavor. Serve sprinkled with scallion greens and additional sliced chili. Curried Chicken Fried Rice with Chilies Start to finish: 40 minutes Servings: 4 Ingredients: 3 tablespoons neutral oil or refined coconut oil, divided 1 pound boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces 2 teaspoons curry powder, divided Kosher salt and ground black pepper 4 scallions, thinly sliced, whites and greens reserved separately 2 tablespoons minced fresh ginger 4 ounces green beans, trimmed and cut into 1-inch pieces 1 teaspoon dried thyme 1 Fresno or jalapeño chili, stemmed, seeded and thinly sliced 4 cups cooked and chilled long-grain white rice, preferably basmati 1 cup low-sodium chicken broth Directions: In a 12-inch skillet over medium-high, heat 2 tablespoons of the oil until barely smoking. Add the chicken and sprinkle with ½ teaspoon of the curry powder, ½ teaspoon salt and ¼ teaspoon pepper. Cook, stirring occasionally, until evenly browned, 4 to 6 minutes. Push the chicken to the perimeter of the pan. To the center, add the remaining 1 tablespoon oil, scallion whites and ginger; cook, stirring, until lightly browned, about 1½ minutes. Into the scallion mixture, stir the beans, thyme, half of the chili, the remaining 1½ teaspoons curry powder and ¼ teaspoon each salt and pepper. Stir the chicken into the bean mixture; cook, stirring occasionally, until the beans are bright green, about 2 minutes. Stir in the rice, then add the broth and scrape up any browned bits. Cook, stirring, until the liquid is absorbed, 3 to 5 minutes. Off heat, taste and season with salt and pepper. Serve sprinkled with the scallion greens and remaining chili. EDITOR'S NOTE: For more recipes, go to Christopher Kimball's Milk Street at
Yahoo
07-06-2025
- Business
- Yahoo
Top food critic delivers verdict on the massive Stockport Pyramid curry buffet
Top food critic Jay Rayner has given his verdict on the Royal Nawaab Stockport. After writing for the Observer for 25 years, he recently moved to the Financial Times, and has dined in some of the finest restaurants in the country. And in his latest column for the broadsheet paper, published today (June 7), Rayner described his visit to Stockport's newest and flashiest curry buffet. READ MORE: Exact time the Red Arrows will fly over the North West this afternoon READ MORE: Discounts and a deserted car park - what's going on with the Trafford Centre's Premium Parking? The gargantuan restaurant and events space opened its doors to much fanfare in April of this year. The pyramid itself, formerly occupied by the Co-Op bank, underwent an enormous renovation to the tune of some £15 million, with an aesthetic Rayner describes as 'classy cruise ship'. The M.E.N's Adam Maidment visited the restaurant on its soft opening and praised the food and decor - even if the enormous scale and bustling crowd of diners was a little 'chaotic'. The space now encompasses three banqueting suites accommodating over 1,000 people and a buffet restaurant with over 400 covers that Rayner said was full when he visited - he had to rely on a local connection to get him a table. Rayner wrote that he was immediately 'clocked' as a reviewer by the restaurant, after which the staff were especially assiduous: "It was a chorus of 'Let me bring you the lamb chops' and 'You must try our nihari' and 'You need three types of naan'". He, too, raised his eyebrows at the scale of the operation which 'laughs in the face of the challenges facing hospitality', writing: "There are, on any given day, more than 100 dishes; a parade of pakoras and tikkas, birianis, masalas and the rest - a startling array. But ultimately the critic heaped warm praise on the food. Setting out his stall as no big fan of buffets, he conceded: "That meagre word doesn't do justice to the gargantuan offering here." "Perfect, bursting mouthfuls" of pani puri as a starter 'set the standard' for the evening, Rayner wrote, describing them as "delicate lentil flour globes filled with nutty chaat alongside jugs of a tamarind-based dressing". "Lamb chops, cut thin, have a decent smoky char. Deep-fried masala-marinated fish is especially good. " Then moving on from grilled items to the curries, he praised more familiar curry house favourites like the lamb nihari: "One of the great dark stews, heavy with green and black cardamom". But he also praised the variety of the dishes on offer. "What's striking is that, while there are crowd-pleasers, the kormas and tikka masalas with broad appeal, it's not all obvious," he wrote. "Lamb paya, a new dish to me, brings lamb trotters, cooked low and slow until chewy and lightly gelatinous, and served in an intensely restorative soup-like broth. "They also have haleem, an extraordinary concoction of lamb in lentils flavoured with ginger, green chillies and lemon, cooked down for so long that it has turned into a paste-like soup. "With this we have blistered Peshawari naan, the almond and pistachio filling dyed a disconcerting pink, alongside still-warm garlic and kulcha naan, crusted with sesame seeds." Rayner noted that there were some non-Asian items on offer as well, including chicken nuggets and lasagne. "But generally, the turnover of fried items is so fast they don't get a chance to go soggy." This was followed by a mouth-watering description of the desserts on offer: "deep-frying curls of cough-sweet-coloured jalebi" and "dinky globes of syrup-soaked gulab jamun, which are served still warm." Concluding by describing it "a remarkable operation", he wrote: I've sneered at the idea of buffets in the past, called them the place where good taste goes to die, and many of them are. "But the Royal Nawaab is a classy rebuttal."
South China Morning Post
06-06-2025
- Business
- South China Morning Post
Tough times for Japan's curry shops as surging rice prices fuel bankruptcies
A record number of curry shops in Japan went out of business in the past year, as purveyors of one of the country's most beloved dishes took a hit from soaring rice prices Thirteen curry shops with more than 10 million yen (US$70,000) in debt filed for bankruptcy in the year ending in March – marking a record high for the second consecutive year, according to a report from Tokyo-based research firm Teikoku Databank. The total number of bankruptcies is likely much higher when considering smaller family-run shops, Teikoku said. Prices of mainstay ingredients in Japanese curry – such as rice, spices, meat and vegetables – have gone up due to a rice shortage, adverse weather and a weak yen, the report said. Higher energy prices have also dented the profits of shop operators. Japanese curry, a thick brown sauce containing meat and vegetables, is usually served on a bed of rice. A basic curry rice dish, a classic comfort food, now costs 365 yen (US$2.50) – a record high, according to Teikoku. Prime Minister Shigeru Ishiba's government has been scrambling to combat skyrocketing rice prices in Japan by releasing stockpiles of the staple ahead of a summer election. 01:24 Japanese shoppers scramble for cheap government-issued rice amid shortage crisis Japanese shoppers scramble for cheap government-issued rice amid shortage crisis During the coronavirus pandemic, takeaway and delivery orders had fuelled a curry boom – that has now also slowed and hurt sales for curry shops, Teikoku said.
South China Morning Post
06-06-2025
- Business
- South China Morning Post
Tough times for Japan's curry shops as surging rice prices fuel bankruptcies
A record number of curry shops in Japan went out of business in the past year, as purveyors of one of the country's most beloved dishes took a hit from soaring rice prices Thirteen curry shops with more than 10 million yen (US$70,000) in debt filed for bankruptcy in the year ending in March – marking a record high for the second consecutive year, according to a report from Tokyo-based research firm Teikoku Databank. The total number of bankruptcies is likely much higher when considering smaller family-run shops, Teikoku said. Prices of mainstay ingredients in Japanese curry – such as rice, spices, meat and vegetables – have gone up due to a rice shortage, adverse weather and a weak yen, the report said. Higher energy prices have also dented the profits of shop operators. Japanese curry, a thick brown sauce containing meat and vegetables, is usually served on a bed of rice. A basic curry rice dish, a classic comfort food, now costs 365 yen (US$2.50) – a record high, according to Teikoku. Prime Minister Shigeru Ishiba's government has been scrambling to combat skyrocketing rice prices in Japan by releasing stockpiles of the staple ahead of a summer election. 01:24 Japanese shoppers scramble for cheap government-issued rice amid shortage crisis Japanese shoppers scramble for cheap government-issued rice amid shortage crisis During the coronavirus pandemic, takeaway and delivery orders had fuelled a curry boom – that has now also slowed and hurt sales for curry shops, Teikoku said.
