Wednesday, March 30, 2011

Indian Curry over Rice

One of my biggest Let's Eat! fans (and a dear friend), Tricia, agreed to let me post this recipe.  Yum!

This recipe is mostly from Rachael Ray's "Curry in a Hurry" recipe (that someone scanned and emailed me out of one of Rachael's 749 cookbooks), but with some major differences and embellishments.  Her recipe omits coconut milk, which you're welcome to do.  I've never made it without coconut milk.  I don't know if this tastes like actual Indian curry, but my husband loves it and it's one of the 3 things he eats as leftovers over and over!

Jasmine or white rice to serve 6
1 can coconut milk (I've used light and non-light, and although the finished product tastes the same, the full-fat was my preference and the sauce was thicker)
1 green or red bell pepper, chopped into chunks
4 pieces thawed boneless, skinless chicken breasts or thighs (I usually use 7-8 chicken tenderloins which is a lot less chicken than 4 breasts, but seems to be plenty for 6 servings)
1 yellow medium Spanish onion, peeled, halved, and cut into 3/4-inch strips (I have also used about 3/4 a bag of pre-diced frozen onions from the freezer section)
I piece fresh gingerroot, about 3 inches, grated (I have also used 1-2 tsp powder)
6 cloves garlic, minced
2 cups chicken broth
3 Tbsp mild curry paste (I use Patak's brand.  It comes in a 10oz. jar)
a large handful of golden raisins (my husband's favorite part of the recipe!)
2/3 - 1 cup mango chutney (also Patak's brand ... I usually use half of the 10oz jar.  I have also used Patak's Major Grey Chutney when the Mango chutney was sold out and I just omitted the gingerroot from the recipe)
2 Tbsp peanut or sesame oil

Make the rice as directed for 6 people.  It will be ready to serve when you're finished making the curry.

In a large skillet, working on medium-high heat, brown the chicken for 4 minutes on each side in the peanut or sesame oil.  Remove chicken from pan and set aside.

Add onion, pepper, gingerroot and garlic.  Saute for 3 minutes, or until the onion becomes tender.  Add broth and coconut milk and stir to lift off all the good junk on the bottom of the pan.  Add curry paste and raisins.  Return chicken to the pan.  Heat through to a boil.  Reduce heat to medium-low.  Stir in chutney to thicken and sweeten.  Simmer for 5-10 minutes to desired thickness.

 We serve the jasmine rice in bowls with the curry on top and eat it with a spoon.  Goes great with naan bread to soak up the juices.


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  2. it's true, i AM one of your biggest fans!
    I forgot to say this could easily be made a vegetarian meal by subbing tofu for chicken. I'd make sure you use the extra firm tofu and drain it for a few hours so it didn't fall apart in the curry broth. Also sub veggie stock for chicken.


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