Tuesday, December 14, 2010

Curry in a Hurry



Today’s dish is one my mother-in-law has made for us a few times that we all enjoy. This is the perfect meal for the cold weather we have been having. It offers you warmth and comfort with the ease of a quick, fast meal. It has a good bit of heat in each bite so if you plan to serve kids, you might consider adding less curry as it might be too spicy for their taste buds. The mango chutney adds just the right balance of flavor while the golden raisins soak in all the flavors, giving you a plump and juicy burst of flavor with each bite.

Curry in a Hurry

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Jasmine or white rice

4 pieces boneless, skinless chicken breasts or thighs, cut into chunky pieces and dusted with a handful all-purpose flour

1 yellow medium Spanish onion, peeled, halved, and cut into 1/4 inch strips

1 piece fresh gingerroot, about 2 inches, grated

3 cloves garlic, minced

15 oz low sodium chicken broth

3 tablespoons mild curry paste

1/4 cup golden raisins

2 to 3 tablespoons mango chutney

2 tablespoons peanut or sesame oil

Coarse salt, to taste

Start a pot of water to boil for jasmine or white rice, following the directions on the box for 4 to 6 servings. The rice will take longer than the dish to prepare.

In a large skillet, working over medium-high heat, brown the chicken for 4 minutes on each side in the peanut or sesame oil. Remove chicken from pan and set aside.

Add onion, gingerroot, and garlic. Sauté for another 3 minutes, until the onion becomes tender. Add broth and scrap off the bottom of the pan. Add curry paste and raisins. Return chicken to the pan. Heat through to a boil. Give the pan a good shake. Reduce heat to medium low. Stir in chutney to thicken and sweeten. Simmer for 5 to 10 minutes to desired thickness.

Serve with white or jasmine rice.

Source: Rachel Ray 30-Minute Meals

One Year Ago Today: Salmon en Croute

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