Chicken Curry with Basmati Rice

Submitted by: Doug Zdanivsky
Nice spicy/sweet topper for Basmati rice

Serves family of 4.

Serves: 4

Preparation time:
Cooking time:

Ingredients

2 tsp vegetable oil
1 small onion, chopped fine
1 clove of garlic
2 tsp minced ginger root
1 apple, peeled and chopped
½ cup of diced celery
2 tsp of curry powder
1 tbsp of flour
1 1/3 cups of chicken stock
3 tbsp of mango chutney
2 cups of diced COOKED chicken or turkey from Deli)
¼ cup of raisins
1 1/3 cups of AGED Basmati rice

Method

1.

Get rice going:

Wash and drain the rice in a medium sauce pan several times, stirring rice with your fingers until the water no longer clouds up.

Drain out the water and refill the bowl with fresh water. Allow to soak for a minimum of one hour.

Add 1 teaspoon salt and 1-2 tablespoons of butter, and bring to a boil.

Once at a boil, reduce the heat to simmer and cover.

Allow to simmer at very low heat for about 15 minutes

Stir once, cover again, and let it sit for another 5-10 minutes before serving.

2.

While rice is simmering:

In a large non-stick skillet heat oil using medium heat

Add onions, garlic, ginger, apple, celery and curry powder, cook for 5 minutes, stirring constantly

Blend in flour, chutney, and chicken stock, cook until sauce comes to a boil and thickens..

Stir in chicken and raisins..

Cook for 3 minutes or until heated through

Serve over rice.

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