Tuesday, January 1, 2013

Quick and Easy Chicken Veggie Curry with Saffron Rice

Quick and Easy Chicken Veggie Curry
Did you ever walk into your kitchen to make dinner and think, I'd like to serve curry tonight?  Only it is already 5:30 and everyone is hollering for dinner.  No time for stewing anything for long periods of time.  And so, this quick recipe came about for a quick curry dinner.
Saffron Rice

Saffron Rice
Make rice per directions, using 2 cups rice and 4 cups water. As rice is cooking, mix a few strands of saffron with 1/4 cup water.  Once rice has finished cooking, add the saffron infused water to the rice and mix well.  The saffron gives the rice a beautiful golden color and subtle taste.

Chicken Veggie Curry
1 tablespoon olive oil
1 onion, sliced
1/4 teaspoon salt
pepper to taste
1 teaspoon tumeric
1 teaspoon cumin
1 teaspoon mustard powder
1 tablespoon fresh garlic, minced
1/4 teaspoon cayenne pepper
2 large tomatoes, sliced or 2 cups canned tomatoes
4 cups water
1 cup garbanzo beans, drained
2 cups diced sweet potatoes
1 cup frozen peas
1 pound skinless, boneless (organic, antibiotic-free, free range) chicken breasts, cut into 1/2 inch pieces

1.  In a heavy, large skillet, heat olive oil and saute onions until transparent and golden, about 5 minutes.  Add garlic. cumin, mustard powder, ginger, cayenne and cook for 2 minutes.

2.  Add tomatoes, water, salt, pepper, turmeric, garbanzo beans, sweet potatoes to the skillet.  Bring to a boil.  Reduce heat and simmer about 20 minutes until the sweet potatoes are fork tender.

3.  Add peas and chicken chunks.  Cover the skillet and simmer 5 minutes, until the chicken is cooked through.  Serve by placing a heaping serving of rice into a bowl.  Cover with a heaping of curry.  Lay chicken chunks along the side of the bowl.  A dollop of sour cream may be placed on top.

4.  This dish may be converted to a vegetarian dish by omitting chicken pieces.


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