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Poultry


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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?

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