Curried Chicken
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¾cup long grain rice
- 8ounces skinless, boneless chicken breasts
- 1teaspoon olive oil
- 18-ounce onion or 7 ounces chopped onion (1⅔ cups)
- 1large clove garlic
- 1teaspoon ground cumin
- 1teaspoon fennel seed
- ½teaspoon ground coriander
- ½teaspoon turmeric
- ½teaspoon ground ginger
- ¼teaspoon hot-pepper flakes
- 4ounces whole peeled carrots or 4 ounces chopped carrots ( ¾ to 1 cup)
- 1½pounds ripe field tomatoes
- 2tablespoons no-salt-added tomato paste
- Fresh pineapple
- Fresh coriander
Nutritional analysis per serving (2 servings)
566 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 90 grams carbohydrates; 10 grams dietary fiber; 18 grams sugars; 37 grams protein; 248 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine 1½ cups water with rice in heavy-bottomed pot. Bring to boil, reduce heat, cover, and simmer over low heat, cooking a total of 17 minutes, until water has evaporated and rice is cooked.
- Step 2
Meanwhile, wash, dry and cut the chicken into small chunks.
- Step 3
Heat the oil in nonstick skillet and cook the chicken until it begins to turn golden. Remove and set aside.
- Step 4
Meanwhile, chop the onion, mince the garlic, and saute them in the pan with the cumin, fennel, coriander, turmeric, ginger and pepper until the onion begins to soften.
- Step 5
Meanwhile chop the carrots into very small pieces; wash, dry, trim and chop the tomato into small pieces. When the onion is soft, add the carrots, the tomatoes and the tomato paste and cook quickly until the carrots are soft and the liquid has been reduced.
- Step 6
Cut the pineapple into enough bite-size chunks to make 1 cup; add to the sauce and return the chicken to the sauce.
- Step 7
Wash, dry and chop enough coriander to make 1 tablespoon, and stir into the sauce. Serve over rice.
Private Notes
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Comments
Despite the seasonings called for, there was very little "curry" flavor to this recipe. And, I was not shy about my using the spices.
Not enough liquid to make a sauce. The fennel seed adds a very strong, distinct flavor. The chicken doesn't really pick up the flavor of the sauce. If I made it again I would add a small can of diced tomatoes, some salt, and simmer the chicken for a while, maybe add a green veg like peas at the end.