Subj : BH&G 2668
To   : All
From : Dave Drum
Date : Mon May 10 2021 09:22:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken Curry & Brown Basmati Rice
 Categories: Poultry, Rice, Curry, Fruits, Nuts
      Yield: 6 Servings
 
      1 tb Oil
  1 1/2 lb Chicken thighs; skinned, in
           - 1" pieces
    1/4 ts Salt
      1 md Onion; chopped
      1 tb Chopped fresh ginger root
      2 ts Curry powder
  1 1/2 c  Chicken broth
     15 oz Can chickpeas; drained,
           - rinsed
    1/2 c  Golden raisins
      3 c  Cooked brown basmati rice
      2 sm Red bell peppers; cored,
           - sliced
    1/4 c  Sliced almonds
 
  Heat oven to 350ºF/175ºC.
  
  Coat a 13" x 9" x 2" baking dish with nonstick cooking
  spray.
  
  Heat oil in a large nonstick skillet over medium-high
  heat. Add chicken and saute for 5 minutes, turning after 3
  minutes. Season with 1/8 teaspoon of the salt. Remove from
  skillet and keep warm.
  
  Add onion and ginger to skillet and cook for 3 minutes,
  stirring occasionally. Add curry and cook 1 minute. Add
  broth and remaining 1/8 teaspoon salt to skillet. Bring to
  a simmer and add chickpeas, raisins and chicken. Simmer
  for 1 minute.
  
  Evenly spoon cooked rice into prepared dish. Spoon chicken
  curry mixture over top. Scatter peppers over curry. Cover
  with foil. Bake, covered, at 350 degrees F for 30 minutes.
  Uncover and scatter almonds over peppers. Bake, uncovered,
  for 15 additional minutes. Cool slightly before serving.
  
  Family Circle | March 2015
  
  MM Format by Dave Drum - 17 March 2015
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... The murals in restaurants are on par with the food in museums.
--- MultiMail/Win32 v0.49
 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

.