Chicken Curry In A Hurry
Serves: 4
Carter Wolf
1 January 1970
Based on User reviews:
48
Spice
52
Sweetness
49
Sourness
41
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
2 tbsps
Curry Paste (mild or hot)1 cup
Mincemeat2 tbsps
Flour1 cup
Toasted Coconut1 cup
Almond (sliced)1 cup
Mango Chutney (prepared)Directions:
1
Prepare rice to package directions
2
For spicy rice, toast coriander, cumin and mustard seeds in the bottom of a medium saucepan in 1 tablespoon of extra-virgin olive oil
3
When seeds pop and you can smell seasonings, add water and prepare rice as directed
4
Heat 2 tablespoons of extra-virgin olive oil in a large, deep nonstick skillet over medium high heat
5
Add chicken and lightly brown
6
Remove chicken
7
To same pan, add garlic, ginger and onions and saute together for 3 to 5 minutes
8
Add flour and cook 1 to 2 minutes
9
Add chicken broth to the pan and bring to a bubble
10
Add curry paste and mincemeat and reduce heat to medium low
11
Add chicken pieces back to the pan
12
Taste and add a little salt, if you feel it necessary
13
Simmer curry 5 to 10 minutes
14
Assemble your toppings in small dishes
15
Serve curry in shallow bowls with scoops of rice or spiced Basmati
16
Garnish with any or all of your toppings