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If youíve ever wanted to try cooking with curry but didnít know where to start, this recipe from Anna-Cajsa Gipson is just what youíve been waiting for.


  • 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
       

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. Annaís 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.



Description
Price
Qty
Sweet Curry Powder 1.0 oz. 1/4 cup jar
$4.25
Penzeys Freshly Ground Pepper 1.1oz 1/4 cup jar
$3.45
Chicken Soup Base and Seasoning 8 oz. jar
$10.85


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