Chicken Curry Over Rice

Tom and I love the taste of curry! We made this dish and added an extra dash of the curry powder for even more flavor. We have been eating this recipe for more than 20 years, improving it as we prepare it each time. Usually we buy organic, boneless, skinless chicken breasts, season them, cut them in chunks, then saute them until the pieces are slightly browned. This time we had some left over roasted organic chicken and used a large breast cut into chunks. Since it was already cooked, Tom just added the chicken to the other ingredients when they were cooked but before they had simmered. I served it in a deep dish bowl over rice and sprinkled a bit of dried parsley flakes around it to give it a boost in color. Check out the recipe below. If you like curry, you'll love this dish!

Serves:                    4

Prep Time:               15 minutes

Cooking Time:         45 minutes

INGREDIENTS:

2+ T extra virgin olive oil

¾ of a Granny Smith apple cut into ½” pieces

4 shallots cut into ¼” pieces

3 stalks celery diced into ½” pieces

1 T fresh garlic sliced thin

2 T white flour

1 ½ T curry powder

1 ½ C brown raisins

1 ¼ C skim milk

12 oz chicken broth

10 oz chicken breast, sautéed and cut into ½” pieces

Salt to taste

Fresh ground black pepper to taste

A pinch of red pepper flakes

A pinch of saffron for color if desired

Served with Major Grey’s Chutney

PREPARATION:

1.    In a 12” pan, saute apple, shallots, and celery in olive oil for about 4 minutes.

2.    Add garlic and raisins and sautee another 2-3 minutes or until starting to brown.

3.    Stir in flour, curry powder, red pepper flakes, salt and pepper and saute for another minute stirring constantly.

4.    Add milk and broth and continue cooking while thoroughly mixing vegetables with liquid, flour and curry powder.

5.    Add the cooked and chopped chicken. Mix thoroughly and simmer covered for another 30 minutes or so while flavors mix and sauce thickens. Add liquid if necessary to thin. Leave partially uncovered if too thin. Make sure that it doesn’t burn.

6.    Cook white rice while mixture simmering.

PLATING:

1.    Spoon drained rice onto warmed plates or into shallow bowls.

2.    Spoon curried chicken mixture onto rice but don’t completely cover rice.

3.    Serve with Major Grey’s Chutney which should be added sparingly on top of curry mixture or on the side.

Bon Appetit
Anita and Tom