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 1/3 to 1 1/2 pounds chicken breast tenders, diced
2 to 4 cloves garlic, minced, mild to extra spicy
1 to 2 inches fresh ginger root, minced or grated, mild to extra spicy
1 large yellow skinned onion, peeled and chopped
1 can chicken broth, about 2 cups
2 tablespoons curry paste, mild or hot
1/3 to 1/2 cup mincemeat
Coarse salt
2 tablespoons flour
1/2 cup sliced almonds or Spanish peanuts
Instructions
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.
Heat 2 tablespoons of extra-virgin olive oil in a
large, deep nonstick skillet over medium high
heat. Add chicken and lightly brown. Remove
chicken. To same pan, add garlic, ginger and
onions and saute together for 3 to 5 minutes. Add
flour and cook 1 to 2 minutes. Add chicken broth
to the pan and bring to a bubble. Add curry paste
and mincemeat and reduce heat to medium low. Add
chicken pieces back to the pan. Taste and add a
little salt, if you feel it necessary. Simmer
curry 5 to 10 minutes.
Assemble your toppings in small dishes. Serve curry
in shallow bowls with scoops of rice or spiced
Basmati. Garnish with any or all of your toppings.
Originally Submitted
11/19/2010
0 Out of 5 from
0 reviews
You can add this Chicken Curry in a Hurry recipe to your own private DesktopCookbook.
