Curry Beef & Chicken with Steamed Rice & Mixed Vegetable Salad

 Curry Beef & Chicken with Steamed Rice & Mixed Vegetable Salad

Ingredients:

For the Curry Beef & Chicken:

½ lb beef, cut into bite-sized cubes

½ lb chicken (thigh or breast), cut into bite-sized cubes

1 tbsp oil (vegetable or coconut)

1 small onion, chopped

2 cloves garlic, minced

1 tsp ginger, minced

1 tbsp curry powder

½ tsp turmeric powder

½ tsp cumin powder

½ tsp paprika

½ tsp salt

¼ tsp black pepper

1 cup coconut milk (or chicken broth)

½ cup diced tomatoes

1 small potato, diced (optional)

1 small carrot, sliced into rounds

½ cup bell peppers, sliced

½ tsp sugar (optional)

For the Steamed White Rice:

1 cup jasmine rice

1 ½ cups water

½ tsp salt

For the Mixed Vegetable Salad:

½ cup shredded lettuce

¼ cup cucumber, thinly sliced

¼ cup cherry tomatoes, halved

2 slices orange carrot

1 tbsp olive oil

½ tsp lemon juice

¼ tsp salt

¼ tsp black pepper

Instructions:

1. Cook the Steamed White Rice

Rinse the rice under cold water until the water runs clear.

In a pot, bring water and salt to a boil. Add the rice, reduce heat to low, cover, and simmer for 15 minutes.

Remove from heat and let it sit for 5 minutes before fluffing.

2. Prepare the Curry Beef & Chicken

Heat oil in a pan over medium heat. Add onions, garlic, and ginger, and sauté until fragrant.

Add beef and cook for 3-4 minutes until browned. Add chicken and cook for another 2-3 minutes.

Stir in curry powder, turmeric, cumin, paprika, salt, and black pepper. Mix well to coat the meat with the spices.

Add diced tomatoes, coconut milk, and diced potatoes (if using). Bring to a simmer and cook for 15-20 minutes until the beef is tender and the chicken is fully cooked.

Add sliced carrots and bell peppers. Cook for another 5 minutes until vegetables are tender but still vibrant.

Taste and adjust seasoning with a bit of sugar, if needed.

3. Prepare the Mixed Vegetable Salad

In a bowl, combine lettuce, cucumber, and cherry tomatoes.

Drizzle with olive oil, lemon juice, salt, and pepper. Toss lightly.

Garnish with two slices of orange carrot.

Plating & Presentation:

Spoon a generous portion of steamed white rice onto a pastel green ceramic plate.

Ladle the rich, flavorful curry beef & chicken over the rice, allowing the sauce to drizzle naturally.

Arrange the vibrant mixed vegetable salad on the side for a fresh contrast.

Place two slices of orange carrot prominently for an artistic touch.