Curry rice with chicken

I always enjoyed improvising when cooking. One of my favorite foods obtained while improvising is my curry rice with chicken.  It started from some bits of chicken left from another recipe and an inexplicable craving for curry (I'm not really fond of curry). I used brown rice, coconut milk (I love it and always have a few cans in the pantry), chicken meat, carrots, ginger, hazelnuts and spices: curry, pepper, a bit of chilly and salt.

I started with cooking the rice. I roasted a small cup of rice in a saucepan for several minutes (3-5) while stirring continuously.

After the grains started to open up a bit I added the water (three times more than rice). I also added a teaspoon full of curry powder and a bit of chilly powder. It should boil under a lid for 15 minutes. Don't forget to stir from time to time. I used brown (whole) rice and it needs a bit more water to boil properly. If you're using white rice you'll only need two cups of water (double than rice).

While the rice was cooking I prepared the rest of the ingredients. I chopped the chicken with a cleaver - it ends up in tiny chunks that mix perfectly with the rice. I grated some carrot and chopped the ginger in small cubes. I ground plenty of pepper  and sprinkled a bit of salt over the meat.

I roasted some raw hazelnuts in a pan. Their taste intensifies and they peel easier this way.

I crushed them lightly after they were peeled.

I took the lid of the rice and let it simmer until al the water was reduced. It should be almost done now - it will boil just a few more minutes with the rest of the ingredients.

I started frying the ginger in a ceramic pan greased with a bit of oil. I added the meat and, when it started browning, I tossed the grated carrots in. I sprinkled a bit more curry over. After five more minutes of cooking over low heat (stirring often) I poured the coconut milk and added the hazelnuts.

Two-three minutes after it started boiling I added the rice. Let it simmer until it reaches the consistency you like (I let it reduce almost completely). Don't forget to stir from time to time.

Serve it warm, by itself. It doesn't need any kind of garnish.

Enjoy!

Ingredients:
small cup (150ml) of rice;
350g chicken meat (I used boneless chicken legs);
500ml coconut milk;
50g hazelnuts (raw);
1 carrot;
100g ginger (root);
spices: 1-2 teaspoons curry (season to taste), pepper, chilly (season to taste) and salt (1/2 or 1 teaspoon - to your taste).