Classic Curried Chicken And Rice Recipe
Ingredients
| Butter/Margarine | 2 Tablespoon | |
| 1 1/4 pounds skinned and boned chicken breasts, cut into strips 1/2 inch wide | ||
| Salt | 1/2 Teaspoon | |
| Black pepper | 1/8 Teaspoon | |
| 1 large yellow onion, coarsely chopped | ||
| Garlic | 2 Clove (5gm), minced | |
| Curry powder | 2 Teaspoon | |
| Ground cinnamon | 3/4 Teaspoon | |
| Ground cloves | 1/8 Teaspoon | |
| 1 cup long-grain white rice | ||
| 2 cups Basic Chicken Stock or canned chicken broth | ||
| 1 cup drained canned tomatoes, coarsely chopped | ||
| Cauliflower florets | 2 Cup (16 tbs), frozen | |
| Raisins | 1/2 Cup (16 tbs) | |
| 1 cup frozen green peas, unthawed | ||
| 1/2 cup plain low-fat yogurt or sour cream | ||
Directions
Melt the butter in a 12-inch skillet over moderate heat.
Add the chicken and saute until no longer pink on the outside 5 minutes.
With a slotted spoon, transfer the chicken to a plate and sprinkle with the salt and pepper.
Add the onion and garlic to the skillet and saute until soft about 5 minutes.
Add the curry powder, cinnamon, and cloves, and saute, stirring, 2 minutes more.
Stir in the rice, stock, tomatoes, cauliflower, and raisins.
Cover, reduce the heat to low, and simmer for 15 minutes.
Return the chicken to the skillet, add the peas, cover, and simmer for 10 minutes.
Remove from the heat and stir in the yogurt.
Add the chicken and saute until no longer pink on the outside 5 minutes.
With a slotted spoon, transfer the chicken to a plate and sprinkle with the salt and pepper.
Add the onion and garlic to the skillet and saute until soft about 5 minutes.
Add the curry powder, cinnamon, and cloves, and saute, stirring, 2 minutes more.
Stir in the rice, stock, tomatoes, cauliflower, and raisins.
Cover, reduce the heat to low, and simmer for 15 minutes.
Return the chicken to the skillet, add the peas, cover, and simmer for 10 minutes.
Remove from the heat and stir in the yogurt.
Chef
