Chicken Curry in a Hurry (Rachael Ray) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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 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 |
4 scallions, chopped |
1 cup toasted coconut |
1/2 cup sliced almonds or spanish peanuts |
1 cup prepared mango chutney |
1 /4 cup finely chopped cilantro leaves |
Directions:
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.
2. 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.
3. 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.
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