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Ingredients Jump to Instructions ↓

  1. Spicy Rice

  2. 1 teaspoon 5ml Coriander seeds

  3. 1 teaspoon 5ml Cumin seeds

  4. 1 teaspoon 5ml Mustard seeds

  5. 2 cups 320g / 11oz Basmati rice - prepared according

  6. To package directions

  7. Chicken Curry

  8. 3 tablespoons 45ml Vegetable or canola oil

  9. 1 1/3 lbs 605g / 21oz Chicken breast tenders - (to 1 1/2) - diced

  10. 2 Garlic cloves - (to 4) - minced

  11. 1 Fresh ginger root - (1" to 2" long) - minced or grated

  12. 1 Yellow skinned onion - peeled, chopped (large)

  13. 2 cups 474ml Chicken broth

  14. 2 tablespoons 30ml Mild or hot curry paste

  15. 1/3 cup 20g / 0.7oz Mincemeat - (to 1/2)

  16. Coarse salt - to taste

  17. 2 tablespoons 30ml Flour

  18. MIX AND MATCH TOPPINGS AND GARNISHES

  19. 4 Scallions - chopped

  20. 1 cup 93g / 3 1/3oz Toasted coconut

  21. 1/2 cup 46g / 1.6oz Sliced almonds or Spanish peanuts

  22. 1 cup 237ml Prepared mango chutney

  23. 1/4 cup 4g / 0.1oz Finely-chopped cilantro leaves

Instructions Jump to Ingredients ↑

  1. Prepare rice to package directions. For spicy rice, toast coriander, cumin and mustard seeds in the bottom of a medium saucepan in 1 tablespoon of extra-virgin olive oil. When seeds pop and you can smell seasonings, add water and prepare rice as directed.

  2. Heat 2 tablespoons of extra-virgin olive oil in a large, deep nonstick skillet over medium-high heat. Add chicken and lightly brown. Remove chicken.

  3. To same pan, add garlic, ginger and onions and saute together for 3 to 5 minutes. Add flour and cook 1 to 2 minutes. Add chicken broth to the pan and bring to a bubble. Add curry paste and mincemeat and reduce heat to medium-low. Add chicken pieces back to the pan. Taste and add a little salt, if you feel it necessary. Simmer curry 5 to 10 minutes.

  4. Assemble your toppings in small dishes. Serve curry in shallow bowls with scoops of rice or spiced Basmati. Garnish with any or all of your toppings.

  5. This recipe yields 4 servings.

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