Chicken Curry with Brown Basmati Rice

Chicken Curry with Brown Basmati Rice

  • Servings: 4
  • Difficulty: easy
  • Print

This Chicken Curry recipe with Perfect Brown Basmati Rice will fast become a family favorite.

Rating: 5 out of 5.

Ingredients

non aerosol or 99% residue-free olive oil or regular cooking spray
1 lb. chicken breast cut into ½-inch bite-size pieces
1 to 1½ tbsp. Madras curry powder made without salt   
1 ½ tsp. granulated garlic powder
¼ to ½ tsp. ground red chile powder also made without salt – optional 
¼ tsp. fresh ground black pepper
3 to 4 large cloves fresh garlic, minced or pressed 
1 tbsp. fresh ginger, minced
1 medium onion, chopped; set aside ¼ cup
1 large red bell pepper, chopped
1 small can or 2 fresh roasted green Anaheim  chile peppers, deveined, seeded, and chopped
1 14.5‑oz. can chopped tomatoes   
3 tbsp. unbleached white or whole wheat flour 
¼ to ½ cup water 
4 tsps. reduced sodium chicken soup base
¼ tsp salt
¼ cup currants
8 dried apricot halves, finely chopped 
1 firm medium sized snacking apple e.g., Honey Crisp, Jazz, Pink Lady, Gala, etc. chopped
Prefect Brown Rice  
1 cup brown Basmati rice
2 cups water
¼ tsp salt

Directions

I. Mix dry spices together in a small bowl and set aside. Mix minced garlic with minced ginger, and ¼ cup chopped onion, and set aside.

2. Lightly spray a large skillet or Dutch oven with cooking spray and preheat on medium‑high. Add chicken to pan, cooking 5 to 6 minutes until meat is cooked through. Remove chicken and any juices from pan and set aside.

3. Spray pan again lightly with cooking spray and reduce heat to medium. Add dry spices with garlic, ginger, and onion. Sauté, stirring constantly until fragrant, 2 minutes.

4. Add remaining onion and red pepper to pan and sauté until onions are tender, about 5 minutes. Add tomatoes with juice, chilies, ¼ cup water, and chicken base to the peppers and onions.

5. Quickly whisk 1 tbsp. of flour into curry at a time, blending completely. If sauce is too thick, add ¼ cup water. Reduce heat to low and simmer, stirring often for 25 minutes.

6. While sauce is simmering, rinse rice in a strainer until water runs clear. Drain rice over a bowl for 30 minutes.

7. Spray rice cooker with cooking spray. Add rice, salt and two cups hot water. Turn cooker on and set to brown rice. Allow rice to rest 10 minutes before opening cooker and fluffing rice.

8. Add chicken, currants, apricots, and apples to curry, continuing to simmer an additional 5 to 10 minutes until heated through. Remove from heat and serve 1 ¾ cups of curry over 1 cup hot rice.

Nutrition

Nutrition Information: 2/3 cups curry served over 1 cup brown rice 508 calories; 9g fat; 77g carbohydrate; 5g fiber; 34g protein; 65mg cholesterol; 644 mg sodium. 

Original Nutrition Information: 1½ cups curry served over 2 cups brown rice 995 calories; 33g fat; 135g carbohydrate; 13g fiber; 36g protein; 159mg cholesterol; 1637 mg sodium.

Cook’s Note: Use an Instant Pot® for cooked brown rice in 30 minutes or less. Follow guide instructions for brown rice.

To watch Chef Mary cooking this Chicken Curry dish, follow the link: http://www.ksl.com/?sid=43822633&nid=1348

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