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Sweet 'N Spicy Chicken Curry In A Hurry With Fragrant Basmati Rice

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  Basmati rice 2 Cup (32 tbs), prepared to package directions
  Coriander seeds 1 Teaspoon
  Cumin seeds 1 Teaspoon
  Mustard seeds 1 Teaspoon
  Vegetable oil/Canola oil 2 Tablespoon (Twice Around The Pan)
  Chicken tenders 1⁄2 Pound, diced
  Garlic 4 Clove (20 gm), minced (Mild To Extra Spicy, To Taste)
  Ginger root 2 Inch, minced or grated (Mild To Extra Spicy, To Taste)
  Yellow onion 1 Large, chopped
  Chicken broth 1 Can (10 oz) (About 2 Cups)
  Mincemeat 1 Cup (16 tbs) (Found On The Baking Aisle Of Most Markets)
  Coarse salt To Taste
  Scallions 4 , chopped
  Toasted coconut 1 Cup (16 tbs)
  Peanuts 1⁄2 Cup (8 tbs), sliced (Almonds Or Spanish)
  Prepared mango chutney 1 Cup (16 tbs)
  Cilantro 1⁄4 Cup (4 tbs), finely chopped

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.
12) Put chicken curry in shallow bowls.
13) Pass with scoops of plain or spiced basmati rice.
14) Garnish with toppings of your choice.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
30 Minutes
Cook Time: 
35 Minutes
Ready In: 
65 Minutes

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