| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy, Vegetables | Poultry, Seattle tim, Main dishes | 6 | Servings | |
INGREDIENTS
| 1 | md | Onion; finely chopped |
| 1 | tb | Butter Or Margarine |
| 1 1/2 | c | Basmati Rice |
| 1 1/2 | c | Unsweetened Coconut Milk |
| 1 3/4 | c | Chicken Broth |
| 1/8 | ts | Powdered Saffron |
| 1/4 | ts | Salt |
| 1/2 | c | Golden Raisins |
| 2 | tb | Lime Juice |
| 1 | tb | Fresh Cilantro; minced |
| 1/3 | c | Dry Roasted Peanuts; Divided, coarsely chopped |
| 1 | tb | Vegetable Oil |
| 1 | sm | Onion; finely chopped |
| 2 | tb | Fresh Ginger Root; finely minced |
| 1/4 | ts | Cayenne Pepper |
| 2 | ts | Ground Cumin |
| 1 | ts | Ground Coriander |
| 1 | ts | Paprika |
| 1/2 | ts | Cinnamon |
| 1/2 | ts | Salt |
| Fresh Ground Pepper; to taste | ||
| 1 1/2 | lb | Chicken Breasts; Skinless & Boneless, cut into 1/2" strips |
| 1/2 | c | Plain Lowfat Yogurt |
| 2 | tb | Lime Juice |
| Vegetable Cooking Spray | ||
| 3/4 | c | Chicken Broth |
| Prepared Chutney | ||
| Lime Wedges |
INSTRUCTIONS
RICE CHICKEN CURRY 1. To prepare the rice: In a medium saucepan, cook the onion in the butter until softened, about 5 minutes. Add a tablespoon of water to prevent sticking. Add the rice and stir a couple of minutes. 2. Stir in the coconut milk, broth, saffron, salt and raisins. Bring to a boil, cover and reduce heat to medium-low. Cook 15 minutes. Stir in the lime juice, cilantro and about half of the nuts, reserving the remaining for the chicken. 3. To prepare the chicken: Heat the oil in a large skillet set over medium heat. Add the onion and ginger; saute 5 minutes. Stir in the cayenne, cumin, coriander, paprika, cinnamon, salt and a couple grindings of black pepper. Cook 1 minute. Add the chicken strips and saute for 2 minutes; the chicken will not be cooked through at this point. Remove from the heat and stir in the yogurt, lime juice and reserved chopped nuts. Set aside. 4. Spray a 2 1/2 quart casserole dish with vegetable cooking spray. Spoon half of the rice into the bottom of the dish. Top with all of the chicken, and the remaining rice. Drizzle with 3/4 cup broth. 5. Cover and bake in a preheated 350 degree oven 30 minutes. Serve with bowls of chutney and lime wedges. NOTES : a favorite at our house! Recipe by: Seattle Times/The Universal Kitchen by Elisabeth Rozin Posted to MC-Recipe Digest V1 #1010 by "Marti Verkuilen" <martiv@cascade.org> on Jan 14, 1998
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