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

Comments


Recipe Downloader

RiceSelect

Best Wine Deals

See More Deals »






Snooth Media Network