need recipe for curry chicken and white rice please?

2 responses so far ↓

• 1 theobromacrunch // Jun 25, 2008

  Chicken Curry with Chickpeas
  Copyright, 2006, Robin Miller, All rights reserved
  Show: Quick Fix Meals with Robin Miller
  Episode: Passport to Flavor

  3 cups quick-cooking rice
  2 roasted chicken breast halves, about 1 pound
  1 (15-ounce) can chick peas, drained
  1 cup reserved roasted vegetables from Roasted Vegetable Stew
  1 cup yogurt
  1 teaspoon curry powder
  1 teaspoon ground cumin
  1/4 cup chopped fresh cilantro leaves
  Salt and ground black pepper
  Prepare quick-cooking rice according to package instructions. Reserve 1 cup of cooked rice for later in the week.
  Cut chicken breasts into 1/2 to 1-inch pieces. Transfer chicken to a medium saucepan. Add chick peas, reserved roasted vegetables, yogurt, curry powder, and cumin and mix well to combine. Set pan over medium-low heat and cook 3 to 5 minutes to heat through. Remove from heat and stir in cilantro. Season, to taste, with salt and black pepper. Serve alongside rice.

• 2 ♪♫Jasmine♪♫ // Jun 25, 2008

  Thai Chicken Curry

  Ingredients
  1 (14 ounce) can coconut milk
  3 potatoes, small quartered
  3 tablespoons nam pla
  1 tablespoon curry powder
  1/4 teaspoon clove, ground
  1 lb boneless chicken, cubed

  Directions
  1Combine everything except chicken; simmer 15 minutes.
  2Add chicken, cover, increase heat until chicken and potatoes are tender, about 8 minutes.
  3Stir occasionally.
  4Serve with rice. - - - - - - - - - - - - - - - - - -

  Thai rice

  Ingredients
  2 1/2 cups Thai jasmine rice
  3 cups water

  Place rice in a small saucepan (approx. 2-1/2 qt). Rinse rice by running cold water over two or three times to cover and pouring the water out. This rids the rice of excess starch powder and broken rice which makes the cooked rice mushy and sticky. Add just enough water to cover the top of the rice by 1/2-inch (approximately 3 cups).

  A convenient trick is to place your middle finger, just touching the top of the rice in the pan. The water level should be just below the first joint of your finger, from the tip. No measuring needed.

  Cover the pot with the lid. Place over medium to medium high heat. Bring to a boil.

  Reduce heat to low. Simmer, covered, another 10 minutes, until the water has completely evaporated.

  Turn off the burner and allow rice to sit, covered, for at least another 5 minutes. Serve hot or at room temperature (especially with spicy curries). Serves 2 to 3.