Recipe Chicken curry and rice?

Question

Recipe Chicken curry and rice?

Answer 1

Hello !

I would love to share with you our family recipe for "Curry chicken and rice".

It is always comforting and a "GO-TO" meal for my family!

"CURRY CHICKEN"

===Ingredients===

12-16 boneless skinless chicken thighs

or

whatever part of the chicken you like!- thighs are very moist.

1 tablespoon oil

1 small vidalia onion, chopped

2 large tomatoes, chopped

2 cloves garlic, minced

2 teaspoons dried basil

2 tablespoons curry powder

1/2 teaspoon salt

1/2 teaspoon pepper

1 1/2 cups coconut milk

(This is the secret ingrediant! adds a really great flavor!)

2 cups basmati rice, uncooked

3 cups water

1 teaspoon salt

===METHOD===

1-Brown chicken thighs in a little oil in a non-stick pan.

2-Add onion, tomatoes, garlic, basil, curry powder, salt and pepper; let simmer stirring occasionally until onion is translucent and tomatoes start to juice.

3-Gently stir in coconut milk and bring to a gentle boil, then reduce heat to med-low.

===To Prepare Rice===

1-Bring water and salt to a boil in a medium size pot, add rice, reduce to simmer and cover with lid.

2-Let simmer for 20 minutes.

3-Remove from heat and fluff.

4-Serve Chicken Curry over rice, or on the side

Hope that helps you!

GOOD LUCK!

Answer 2

This one is simple and easy:

CHICKEN CURRY RICE  

2 c. long grain rice

1 lb. boneless, skinless chicken b*****s

1 tsp. salt

1 tsp. cornstarch

1 whole onion, sliced

4 tbsp. cooking oil

2 tbsp. curry paste (more if using curry powder)

1 tbsp. sherry

1 c. frozen peas

Cook rice, set aside. Mix cubed and bite sized chunks of chicken with salt and cornstarch and 1/2 teaspoon oil. Heat 1 1/2 teaspoon oil in wok or electric frying pan at 350 degrees. Stir fry onion 1 minute, remove, set aside. Heat 3 tablespoons oil in wok, pour in curry paste, stir fry 1 minutes. Turn up to 400 degrees. Pour in chicken, stir fry 1 minute. Add onion and sherry. Stir fry 1 minute. Add rice and peas, toss lightly. Cover, cook 20 minutes at 200 degrees. Toss again and serve.

Answer 3

Here is a good one ....... = )

Curried Smoked Chicken and Wild Rice Salad

For the dressing:

2 garlic cloves, chopped

3 tablespoons white-wine vinegar

4 tablespoons fresh lemon juice

1 1/2 tablespoons curry powder

3 tablespoons bottled mango chutney

2/3 cup olive oil

3/4 cup sour cream

3 tablespoons water

1/2 cup chopped fresh coriander

For the wild rice mixture:

2 1/2 cups wild rice, rinsed

6 1/2 cups water

2 teaspoons salt

1 tablespoon white-wine vinegar

2 tablespoons olive oil

1 bunch of scallions including the green part, chopped (about 3/4 cup)

1 cup golden raisins

6 whole smoked boneless chicken b*****s (about 31/2 to 4 pounds), skinned if desired, available at some butcher shops and specialty food shops

3 cups mache (lamb's-lettuce), washed well and spun dry

Make the dressing: In a blender or food processor blend the garlic, the vinegar, the lemon juice, the curry powder, the chutney, salt and pepper to taste until the mixture is smooth. With the motor running add the oil in a stream, add the sour cream and the water, adding additional water if necessary to reach the desired consistency, and blend the dressing until it is combined well. Transfer the dressing to a small bowl and stir in the coriander. the dressing may be made 1 day in advance and kept covered chilled.

Make the wild rice mixture: In a large heavy saucepan combine the wild rice with the water and the salt and simmer it, covered, for 45 to 50 minutes, or until it is absorbed. Transfer the wild rice to a large bowl and add the vinegar, the oil, and salt and pepper to taste. Toss the mixture well and let is cool completely. The wild rice mixture may be prepared up to this point 1 cay in advance and kept covered and chilled. Stir in the scallions and the raisins.

Cut the chicken into 3/4-inch pieces. Spoon the wild rice mixture onto one side of a large shallow serving dish, arrange the chicken on the other half, and arrange the mache decoratively down the middle. Serve the dressing separately. (Alternatively, the wild rice mixture, the chicken, and the dressing may be tossed together in a large serving bowl and garnished with the mache.)