Chicken Curry With Yellow Rice
From jim_julian 15 years agoIngredients
- The Curry
- ¼ c. Grated coconut shopping list
- 2 c. boiling water shopping list
- 6 boneless chicken thighs, cut in cubes shopping list
- 3 tbsp. seasoned flour (salt & pepper added) shopping list
- - olive oil shopping list
- 2 onions, thinly sliced shopping list
- 2 apples, peeled & finely chopped shopping list
- 3 tbsp. curry powder shopping list
- 5 cloves garlic, finely chopped shopping list
- 2 tbsp. finely chopped ginger shopping list
- 4 tsp. brown sugar shopping list
- 2 tsp. ground red chili pepper shopping list
- 2 tsp. black pepper shopping list
- 1 tsp. salt shopping list
- 2 tbsp. lemon juice shopping list
- 3 tbsp. vinegar shopping list
- - cornstarch shopping list
- . shopping list
- Yellow Rice
- 1 ½ c. long grain rice shopping list
- 3 c. water shopping list
- ½ tsp. cinnamon shopping list
- 3 tbsp. brown sugar shopping list
- 1 tsp. salt shopping list
- 1 tsp. turmeric shopping list
- 3/4 c. raisins shopping list
How to make it
- The Curry
- Place coconut in bowl and pour the boiling water on it.
- Coat chicken in seasoned flour and brown in oil oil over medium heat. Remove chicken from pan.
- Sauté onions, garlic, and apples in pan juices until soft.
- Add curry powder, ginger, brown sugar, red chili pepper, black pepper, salt, lemon juice and vinegar to the pan and stir gently.
- Return chicken pieces to pan and add coconut and water.
- Bring to boil; reduce heat. Cover and simmer 40 minutes, until chicken is tender
- Thicken with a little cornstarch if necessary
- Yellow Rice
- Place all ingredients except raisins in a saucepan.
- Bring to boil, stir well.
- Reduce heat to low and cook covered until rice is tender.
- Add raisins, stir, cover, turn off heat.
- Serve the curry over the yellow rice.
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