INGREDIENTS

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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