Click here to visit the new home of KitchenDaily!

Hot on KitchenDaily:

 

Curried Chicken and Rice
0
0
0
0
0
  • total
  • prep

Provided By:
Ruth Cousineau

  • Would you say this recipe is...
    + VOTE NOW

    • This curried chicken and rice dish is fragrant and warming but not overly hot. If you are a spice lover, feel free to add some cayenne to the onion purée. Okra, cooked with tomatoes and garlic would make a perfect side dish.

    Ingredients

    Serves:

    Directions

    Stir together chicken, yogurt, 3 tsp curry powder and 1 tsp salt. Let marinate 30 minutes.

    Rinse rice in a sieve until water runs clear, then drain.

    Purée onion, garlic, ginger, and oil with ½ tsp each salt and pepper and remaining 2 tsp curry powder in a food processor or blender.

    Heat butter in a 5 to 6-quart heavy pot over medium heat until foam subsides, then cook onion mixture, stirring often until beginning to brown, 5 to 7 minutes.

    Raise heat to medium high and add chicken mixture, then cook, stirring often, until chicken is no longer pink, 8 to 10 minutes. Stir in rice until well coated, then add 3 cups water and 1 tsp salt and bring to a vigorous boil. Stir well, then reduce heat to low and cover pot tightly with lid. Cook, undisturbed, until liquid is absorbed, 18 minutes. Remove from heat. Uncover and put a kitchen towel over pot, recover with lid and let stand 15 minutes. Sprinkle with cilantro and scallion.

    Accompany dish with yogurt and lime wedges.

    What do you think?

    Add a Comment

    Sign in »
    *0 / 3000 Character Maximum

    1 Comment

    Filter by:
    bcchickad

    I think you may have left off the word "ginger" after this: 1 4 x 1-inch piece peeled and smashed

    July 22 2010 at 4:47 AM Report abuse rate up rate down Reply

    Also on AOL >>>