Indian Curry Chicken with Spiced Rice Recipe

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Indian Curry Chicken with Spiced Rice

Contributed by: Melinda

I have also done this with ground turkey and broccoli and it's excellent.

Curry
3 tbl oil
2 large onions, peeled and chopped
2 tbl fresh ginger, minced
1-2 tbl fresh garlic, minced
8-9 boneless, skinless chicken thighs, cut into about 6 pieces each
1 1/2 cups chicken broth
1 tbl ground Cumin
1 tbl ground Coriander
2 tsp Garam Masala
1 tbl curry powder
1/2 tsp chili powder or 1/4 tsp chili powder and 1/4 tsp hot red pepper flakes
2-3 bay leaves
1/2 tsp Turmeric
Salt
Rice
1 tbl Oil
1 tsp Cumin seed
1/2 tsp ground Coriander
1/8 tsp Turmeric (for color not flavor)
1 cup Brown Basmati rice
1 3/4 cups water

For the curry, heat oil in a heavy saucepan or saute pan.
Add onion, garlic and ginger - saute over medium heat until onion is soft and translucent
Add Cumin, Coriander, Garam Masala, Chili Powder, Turmeric, Curry Powder and Salt - reduce heat to medium low and cook stirring occasionally for about 5-10 minutes. The spices will not burn unless your heat is too high and this process will make the spices nutty and take the bitterness away.
Add the chicken and stir to coat with the spices.
Add Bay leaves, broth - bring to a boil, reduce heat and simmer until chicken is very tender and flavors are fully infused, about 45 minutes
For the rice, in a small heavy pan combine oil, Cumin seed, Coriander and Turmeric - heat over medium heat until seeds begin to pop
Add water and bring to a boil - add rice and stir
Return to a boil, reduce heat to simmer and cover
Cook according to package directions for the rice you use. I use brown basmati, but any jasmine or basmati rice will work - just use the package directions for the cooking time.

Questions about this recipe?