Ingredients Jump to Instructions ↓

  1. 1 teaspoon each coriander seeds, cumin seeds , mustard seeds

  2. 2 cups basmati rice , prepared according to package directions

  3. 3 tablespoons vegetable or canola oil ,

  4. 3 turns of the pan

  5. 1 1/3 to 1 1/2 pounds chicken breast tenders, diced

  6. 2 to 4 cloves garlic , minced, mild to extra spicy

  7. 1 to 2 inches fresh ginger root, minced or grated, mild to extra spicy

  8. 1 large yellow skinned onion, peeled and chopped

  9. 1 can chicken broth , about 2 cups

  10. 2 tablespoons curry paste , mild or hot

  11. 1/3 to 1/2 cup mincemeat

  12. Coarse salt

  13. 2 tablespoons flour

  14. 4 scallions, chopped

  15. 1 cup toasted coconut

  16. 1/2 cup sliced almonds or Spanish peanuts

  17. 1 cup prepared mango chutney

  18. 1 /4 cup 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. 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.

  3. 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.


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