Sweet 'N Spicy Chicken Curry In A Hurry With Fragrant Basmati Rice Recipe
Ingredients
| Basmati Rice - 2 cups, prepared to package directions | ||
| Coriander seeds, cumin seeds, mustard seeds - 1 teaspoon each | ||
| Vegetable oil | 2 Tablespoon | |
| Chicken Tenders - 1 & 1/3 to 1 & 1/2 pounds, diced | ||
| Garlic - 2 to 4 cloves, minced (mild to extra spicy, to taste) | ||
| Gingerroot - 1 to 2 inches fresh, minced or grated (mild to extra spicy, to taste) | ||
| Yellow onion | 1 Large, chopped | |
| Chicken broth | 1 Can (10oz) | |
| Mincemeat | 1 Cup (16 tbs) (Curry Paste - 2 tablespoons, mild or hot) | |
| Coarse salt | 1 To taste (Curry Paste - 2 tablespoons, mild or hot) | |
| Scallions | 4 (TOPPINGS AND GARNISHES (MIX AND MATCH)) | |
| Toasted coconut | 1 Cup (16 tbs) (TOPPINGS AND GARNISHES (MIX AND MATCH)) | |
| Almonds or Spanish peanuts - 1/2 cup, sliced | ||
| Mango chutney | 1 Cup (16 tbs), prepared (TOPPINGS AND GARNISHES (MIX AND MATCH)) | |
| Cilantro | 1/4 Cup (16 tbs), finely chopped (TOPPINGS AND GARNISHES (MIX AND MATCH)) | |
Directions
MAKING
1) To prepare spicy rice, in the bottom of a medium saucepan toast coriander, cumin, and mustard seeds.
2) As the seeds splutter, add water and boil.
3) Prepare the rice as per directions or prepare plain rice as usual.
4) In a large, deep, nonstick skillet heat oil over medium-high heat.
5) Mix chicken and brown lightly.
6) Stir in garlic, ginger, onion, and sai.le together and cook for another 5 minutes.
7) Pour chicken broth and bring to a bubble.
8) Mix curry paste and mincemeat to it and reduce heat to medium low.
9) Sprinkle salt, to taste.
10) Simmer for 5 to 10 minutes.
11) In small dishes collect the toppings.
SERVING
12) Put chicken curry in shallow bowls.
13) Pass with scoops of plain or spiced basmati rice.
14) Garnish with toppings of your choice.
1) To prepare spicy rice, in the bottom of a medium saucepan toast coriander, cumin, and mustard seeds.
2) As the seeds splutter, add water and boil.
3) Prepare the rice as per directions or prepare plain rice as usual.
4) In a large, deep, nonstick skillet heat oil over medium-high heat.
5) Mix chicken and brown lightly.
6) Stir in garlic, ginger, onion, and sai.le together and cook for another 5 minutes.
7) Pour chicken broth and bring to a bubble.
8) Mix curry paste and mincemeat to it and reduce heat to medium low.
9) Sprinkle salt, to taste.
10) Simmer for 5 to 10 minutes.
11) In small dishes collect the toppings.
SERVING
12) Put chicken curry in shallow bowls.
13) Pass with scoops of plain or spiced basmati rice.
14) Garnish with toppings of your choice.
Chef
