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Chicken Curry in a Hurry

Chicken Curry in a Hurry
Photo by www.foodnetwork.com

Ingredients

  • 1 teaspoon each coriander seeds, cumin seeds, mustard seeds
  • 2 cups basmati rice, prepared according to package directions
  • 3 tablespoons vegetable or canola oil, 3 turns of the pan
  • 1 to 2 inches fresh ginger root, minced or grated, mild to extra spicy
  • 1 1/3 to 1 ½ pounds chicken breast tenders, diced
  • 2 to 4 cloves garlic, minced, mild to extra spicy
  • 1 large yellow skinned onion, peeled and chopped
  • + 10 more ingredients
    • 1 can chicken broth, about 2 cups
    • 2 tablespoons curry paste, mild or hot
    • 1/3 to ½ cup mincemeat
    • Coarse salt
    • 2 tablespoons flour
    • 4 scallions, chopped
    • 1 cup toasted coconut
    • ½ cup sliced almonds or Spanish peanuts
    • 1 cup prepared mango chutney
    • 1 /4 cup finely chopped cilantro leaves

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.

View full recipe at SpringPad

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