Chicken Curry Rice Recipe
Ingredients
| Whole chicken breasts - 3, skinned and split | ||
| Tomatoes - 1 can (16-ounce) | ||
| Onion | 1 Medium, diced | |
| Garlic powder | 1/8 Teaspoon | |
| Boiling water | 1 1/2 Cup (16 tbs) | |
| Turnips | 6 Medium, peeled | |
| Brown rice | 3/4 Cup (16 tbs) | |
| Sugar | 2 Teaspoon (Curry powder - 1 tablespoon) | |
| Salt | 3/4 Teaspoon (Curry powder - 1 tablespoon) | |
| Ground ginger | 1/4 Teaspoon (Curry powder - 1 tablespoon) | |
| Pepper | 1/8 Teaspoon (Curry powder - 1 tablespoon) | |
Directions
GETTING READY
1) Preheat oven to 450° F.
MAKING
2) Take a 2 1/2 quart casserole and arrange chicken in it.
3) Bake, uncovered, for about 10-15 minutes.
4) Reduce temperature to 375° F.
5) Add tomatoes and stir to break them up.
6) Add all the remaining ingredients and stir nicely together.
7) Cover and bake for about 1 hour or until rice is thoroughly cooked and turnips are tender, stirring occasionally.
SERVING
8) Transfer to a platter and serve immediately.
1) Preheat oven to 450° F.
MAKING
2) Take a 2 1/2 quart casserole and arrange chicken in it.
3) Bake, uncovered, for about 10-15 minutes.
4) Reduce temperature to 375° F.
5) Add tomatoes and stir to break them up.
6) Add all the remaining ingredients and stir nicely together.
7) Cover and bake for about 1 hour or until rice is thoroughly cooked and turnips are tender, stirring occasionally.
SERVING
8) Transfer to a platter and serve immediately.
Chef
