Chicken and mushroom curry
Source of Recipe
the web
List of Ingredients
1 cup basmati rice
2 chicken breasts, cut into 1 1/2-inch chunks
1 teaspoon salt or to taste
Freshly ground pepper
1 tablespoon vegetable oil
1 cup each: prepared curry sauce, chopped mushrooms such as portobello,
shiitake, porcini
1 bag (2 ounces) slivered almonds
1/2 cup raisins or sweetened dried cranberries
1 cup plain yogurt
2 tablespoons chopped cilantro, optional Recipe
1. Heat a large saucepan of salted water to a boil; add rice. Reduce heat to
medium; cook until tender, about 15 minutes. Drain.
2. Meanwhile, season chicken with salt and pepper. Heat oil in large skillet
over medium heat; brown chicken, about 2 minutes each side. Reduce heat to
medium-low; add curry sauce. Cover; cook until chicken is almost done, about
10 minutes. Stir in mushrooms, almonds and raisins. Cover; cook until heated
through, about 5 minutes. Remove from heat.
3. Add rice to ingredients in skillet; heat through. Divide into four bowls.
Stir in 1/4 cup of the yogurt and 1/2 tablespoon of the cilantro to each
bowl. Season with additional salt, if desired.
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