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Classic Curried Chicken And Rice

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  Butter/Margarine 2 Tablespoon
  Skinless boneless chicken breasts 1 1⁄4 Pound, cut into strips 1/2 inch wide
  Salt 1⁄2 Teaspoon
  Black pepper 1⁄8 Teaspoon
  Yellow onion 1 Large, chopped
  Garlic 2 Clove (10 gm), minced
  Curry powder 2 Teaspoon
  Ground cinnamon 3⁄4 Teaspoon
  Ground cloves 1⁄8 Teaspoon
  Long grain white rice 1 Cup (16 tbs)
  Basic chicken stock/Canned chicken broth 2 Cup (32 tbs)
  Drained canned tomatoes 1 Cup (16 tbs), coarsely chopped
  Cauliflower florets/One 10 ounce package frozen cauliflower florets, unthawed 2 Cup (32 tbs), unthawed (Fresh)
  Raisins 1⁄2 Cup (8 tbs)
  Frozen green peas 1 Cup (16 tbs), unthawed
  Plain low-fat yogurt/Sour cream 1⁄2 Cup (8 tbs)

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.

Recipe Summary

Difficulty Level: 
Main Dish

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