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Penzey's Chicken Curry




Source of Recipe


http://www.penzeys.com/cgi-bin/penzeys/recipes/r-penzeysStarterChickenCurry.html?id=ujp2Znca


List of Ingredients




3 boneless, skinless chicken breasts, cut into bite-sized pieces
1/4 Cup flour
1 TB. SWEET CURRY POWDER
11/2 tsp. salt
1/2 tsp. PENZEYS FRESHLY GROUND PEPPER
1/4 Cup margarine or butter (1/2 stick)
1 large onion, thinly sliced
1/2-1 Cup raisins
2/3 Cup uncooked white rice
3 Cups chicken broth (or 3 Cups water mixed with 11/2 tsp. CHICKEN SOUP BASE)
1/2 Cup shredded coconut, optional

Recipe



In a zip-top bag, combine the flour, CURRY POWDER, salt and PEPPER. Add the chicken pieces and shake to evenly coat. Heat the margarine or butter in a large frying pan over medium-high heat. Add the chicken and cook for about 5 minutes, turning once, until they are browned well. Add the onion, raisins and rice and stir to blend. Pour in the chicken broth. Reduce the heat to low, cover, and simmer for 45 minutes or until the rice is cooked. Anna’s husband likes to top his serving with shredded coconut.

Prep. time: 10 minutes
Cooking time: 50 minutes
Serves: 4

Nutritional Information:
Servings 4; Serving Size 1 1/2 cups (333g); Calories 450; Calories from fat 130; Total fat 14g; Cholesterol 55mg; Sodium 1390mg; Carbohydrate 54g; Dietary Fiber 2g.