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Curry Chicken and Rice Pot Recipe

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This recipe for Curry Chicken and Rice Pot is from Generations of Recipes: The Clarke Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tbsp butter
1 onion, chopped
2 cloves garlic, minced
2 boneless, skinless chicken breasts (cut into bite-size pieces)
2 tsp minced ginger
2 tsp curry powder
3/4 cup basmati rice
2 cups cream
1 cup water
4 cups lightly packed chopped spinach
salt, to taste
Directions:
Directions:
In a large, deep pot, melt butter over medium heat. Add onion and garlic; saute for 3 minutes or until onion is softened. Add chicken, ginger and curry powder and cook, stirring often, for three minutes or until chicken is lightly browned. Add rice and stir to coat.

Add cream and water; increase heat to medium and bring to a boil, stirring occasionally. Stir in spinach. Cover and reduce heat to low; simmer for about 10 minutes or until rice is tender and chicken is no longer pink inside. Season with salt. Remove from heat and let stand for 5 minutes before serving.
Number Of Servings:
Number Of Servings:
4

 

 

 

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