Chicken Curry

4 – 5 servings

This recipe is an adaptation of the recipe “Rajah Chicken Curry with Golden Rice” from Trevor Wilson’s Great Rice Dishes of the World.

3 T olive oil
½ c diced onion
½ c diced celery

4 boneless, skinless chicken breasts
OR 8 boneless, skinless chicken thighs (or a combination)

Paprika

Heat 2 T of the oil in a 2 quart (or larger) pan, add onions and celery, sauté until tender, and then remove from the pan. Sprinkle the chicken pieces [which may be left whole but I usually cut into bite-size pieces] with paprika and brown in the same pan adding a little more olive oil if necessary. Return vegetables to the pan and add:

1 c fat-free chicken broth

Cover and simmer gently for 20 minutes, then add:

1 c sliced mushrooms
1 t ground ginger
2 T curry powder
2 T Wondra flour (OR 2 T regular flour blended with a little water)

Mix thoroughly and simmer for a further 10 minutes.

MEANWHILE

Combine in a saucepan [or put in rice-maker]

1½ c white basmati rice
3 c water
1 t powdered turmeric

Bring to a boil and the cover and simmer about 30 minutes until the rice has absorbed all of the water.

SERVE the curry and rice with any/all of the following:

½ c currants
½ c coconut
½ c shelled and roasted peanuts
Chutney

Reviewed 5/14/17