| | Chicken Curry Ingredients:
For spicy rice:
1 teaspoon each Laxmi Brand coriander seeds, Laxmi Brand cumin seeds, Laxmi Brand mustard seeds
2 cups Kohinoor basmati rice
3 tablespoons Laxmi Brand vegetable
1 1/3 to 1 1/2 pounds Chicken breast tenders, diced
2 to 4 cloves garlic, minced, mild to extra spicy
1 to 2 inches fresh ginger root, minced or grated, mild to extra spicy
1 large yellow skinned onion, peeled and chopped
1 can chicken broth, about 2 cups
2 tablespoons Laxmi Brand curry paste, mild or hot
1/3 to 1/2 cup mincemeat
Coarse salt
2 tablespoons flour
Toppings and garnishes, mix and match:
4 scallions, chopped
1 cup toasted coconut
1/2 cup sliced almonds or Spanish peanuts
1 cup Laxmi Brand mango chutney
1 /4 cup finely chopped cilantro leaves Directions:
Prepare rice to package directions. For spicy rice, toast coriander, cumin and mustard seeds in the bottom of a medium saucepan in 1 tablespoon of Vegetable oil. When seeds pop and you can smell seasonings, add water and prepare rice as directed.
Heat 2 tablespoons of vegetable oil in a large, deep nonstick skillet over medium high heat. Add chicken and lightly brown. Remove chicken. To same pan, add garlic, ginger and onions and sauté together for 3 to 5 minutes. Add flour and cook 1 to 2 minutes. Add chicken broth to the pan and bring to a bubble. Add curry paste and mincemeat and reduce heat to medium low. Add chicken pieces back to the pan. Taste and add a little salt, if you feel it necessary. Simmer curry 5 to 10 minutes. Assemble your toppings in small dishes. Serve curry in shallow bowls with scoops of rice or spiced Basmati. Garnish with any or all of your toppings. Following items are required for making Chicken Curry : - Laxmi Brand coriander seeds.
- Laxmi Brand cumin seeds.
- Laxmi Brand mustard seeds.
- Kohinoor basmati rice.
- Laxmi Brand vegetable.
- Laxmi Brand curry paste, mild or hot.
- Laxmi Brand mango chutney.
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