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Curried Basmati Rice and Chicken

chef.julissa's picture
  Olive oil 1 1⁄3 Tablespoon (1 Tablespoon Plus 1 Tablespoon)
  Spanish onion 1 Medium, peeled and diced
  Spanish onion 1 Medium, peeled
  Garlic 4 Clove (20 gm)
  Garlic 4 Clove (20 gm), peeled and finely chopped
  Ginger root 1 Tablespoon, peeled, finely chopped
  Carrots 2 Medium, scrubbed
  Carrots 2 Medium, scrubbed and diced
  Celery ribs 2 , diced
  Salt To Taste
  Curry powder 1 1⁄3 Tablespoon (Good Quality, 1 Tablespoon Plus 1 Teaspoon)
  Cumin 1 Teaspoon
  Coriander 2 Teaspoon
  Nutmeg 1⁄4 Teaspoon
  Cinnamon 1 Teaspoon
  Water/Chicken stock 4 Cup (64 tbs)
  Brown basmati rice 2 Cup (32 tbs)
  Basmati rice 2 Cup (32 tbs)
  Red bell pepper 1 Large, cored
  Red bell pepper 1 Large, cored, seeded, and diced
  Green bell pepper 1 Large, cored
  Green bell pepper 1 Large, cored, seeded, and diced
  Skinless boneless chicken breast 1 1⁄2 Pound, trimmed of all visible fat and thinly sliced
  Chicken breast 1 1⁄2 Pound
  Scallions 5
  Scallions 5 , trimmed and thinly sliced
  Pepper To Taste

1. In a large Dutch oven heat 1 tablespoon of the olive oil over medium-low heat and sauté onion stirring it often, until it is soft.
2. Add the garlic and gingerroot and saute them, stirring them constantly, such that the garlic is fragrant.
3. Stir well the carrots, celery, a pinch of salt, the 1 tablespoon of curry powder, cumin, coriander, nutmeg, and cinnamon, cover the pot and steam-saute the stirring often, for 5 minutes.
4. Raise the heat, add the water or stock and bring the liquid to a boil.
5. Stir in the rice, cover the pot, reduce the heat and simmer the ingredients until the water is absorbed and the rice is tender, approximately for 20 minutes.
6. In a large saute pan over medium-low heat, heat the remaining 1 tablespoon of oil and sauté the red bell pepper and green bell pepper, until they begin to soften.
7. Add the remaining 1 teaspoon of curry powder, stir the peppers well , then add the chicken and saute it, stirring it often, until it is thoroughly cooked.
8. Remove the pan from the heat and stir in the scallions.
9. To the rice Add the chicken and peppers, fluffing the rice with a fork.

10. Season the dish with salt and pepper and serve.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes

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Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 1022 Calories from Fat 111

% Daily Value*

Total Fat 13 g19.3%

Saturated Fat 2.4 g11.8%

Trans Fat 0.1 g

Cholesterol 197.3 mg65.8%

Sodium 406.6 mg16.9%

Total Carbohydrates 131 g43.7%

Dietary Fiber 11.7 g46.8%

Sugars 13.9 g

Protein 93 g186.3%

Vitamin A 265.6% Vitamin C 301.3%

Calcium 22.5% Iron 41.4%

*Based on a 2000 Calorie diet

Curried Basmati Rice And Chicken Recipe