Chicken Curry All in One Pot Recipe
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Contributor: |
Contributor: Wil Wagner
Added: Tuesday, June 27, 2006
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 6-ounce chicken breasts, skinless, boneless, cut into 1 inch dice
2 cups diced onion
14 ounce red pepper, cut into 1 inch dice, about 1/2 cup
2 cups diced carrots
2 cups diced celery
2 tablespoons curry powder
1 tablespoon turmeric
1 cup rice
1 cup golden raisins
2 cups low-sodium canned chicken stock
1 cup water
2 teaspoons sugar (I used Splenda)
Kosher salt as needed
1 Granny Smith apple, cored, seeded and sliced
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Directions: |
Directions:Heat the oil in a medium-size sauce pan on medium high heat. (They did not say how much oil, so I used olive oil and about 3 tablespoons.) When the oil begins to shimmer in the pan, add the diced chicken breast and sauté, stirring occasionally, until the meat is seared on all sides.
Stir in the onion and cook for 1 to 2 minutes more, or until the onion begins to soften. Put the red pepper, carrot and celery in the sauté pan with the chicken. Stir to combine and cook for another 3 minutes.
Season the chicken and vegetables with the curry and turmeric. Pour in the rice and stir, allowing the kernels to toast for about 1 minute. Add the chicken stock and water into the pan, and bring to a simmer. Simmer gently for 10 to 15 minutes or until the rice is cooked.
Add the sugar to the dish and taste carefully. Adjust seasonings, adding more salt if necessary.
Place the chicken and rice in a bowl and top with sliced apple. Serve immediately. |
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Number Of
Servings: |
Number Of
Servings:6 |
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