Chicken Curry

Name: Chicken Curry
Yield: serves 4. serving size: 2 heaping tablespoons of curry over 1 cup of rice
Ingredients: 1 small onion, sliced; 1 tablespoon canola oil; 4 teaspoons medium-hot curry powder; 1 teaspoon ground cumin; 1/2 teaspoon ground ginger; 1 bay leaf; 2 cups diced roasted chicken (page 16); 1 cup chicken stock; 1 teaspoon salt; 1 teaspoon pepper; 4 cups cooked white rice or rice pilaf (optional)

December 9, 2011

Cooks' Note

Relishes such as raisins, mango chutney, cashew nuts, or avocado can be offered with the curry.

Recipe information

Yield
serves 4. serving size: 2 heaping tablespoons of curry over 1 cup of rice

Ingredients

1 small onion, sliced

1 tablespoon canola oil

4 teaspoons medium-hot curry powder

1 teaspoon ground cumin

1/2 teaspoon ground ginger

1 bay leaf

2 cups diced roasted chicken (page 16)

1 cup chicken stock

1 teaspoon salt

1 teaspoon pepper

4 cups cooked white rice or rice pilaf (optional)

Preparation

Step 1
Sauté the onion in the oil in a medium-sized skillet, until translucent; do not brown.
Step 2
Add the curry, cumin, ginger, and bay leaf to the onion and cook for 5 minutes.
Step 3
Add the chicken, the stock, and the salt and pepper, and cook for 10 minutes. Remove bay leaf.
Step 4
Serve with hot white rice or rice pilaf, if desired.

Great Food, All Day Long

TagsCurry Chicken Poultry Rice Rice & Grains Main Dinner Nut Free Gluten Free Dairy Free Cookbooks

Recipe notes

Whole Lemon Bars

Using two entire lemons—pith, skin, and all—cranks up the citrus flavor in this classic dessert.

The Only Frittata Recipe You’ll Ever Need

Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.