Chicken Cashew Curry & Rice
Verified by SunnyJF
|4 Chicken breasts; sliced (or use tenders)|
|2 tablespoonsOlive oil|
|1 cupSour cream|
|2 Tomatoes; wedged|
|1 smallOnion; sliced|
|1 teaspoonCurry; more if needed (to taste)|
|1 teaspoonParsley; dried|
|1 teaspoonPoppy seeds|
|1 dashSalt & pepper; to taste|
|1 small handfulGolden raisins|
|1 small handfulCashews|
|1 tablespoonButter; (or margarine)|
Chicken Cashew Curry & Rice Preparation
Heat the oil in a large skillet. Brown the chicken breasts or tenders on both sides. Over medium heat, add the tomato, onion, sour cream, curry, parsley, poppy seeds, salt, and pepper. Stir well. Simmer uncovered for 10-15 minutes, stirring occasionally. Remove from heat and allow sauce to slightly thicken. (This will be a mild effect).
Add the rice, 1 cup water, and 1 cup milk to a medium saucepan. (If the rice you are using calls for a higher ratio of liquid to rice, add the difference). Add also the butter, raisins, cashews, salt, and sugar. Cover and bring to a slow boil over medium-low heat, and cook until tender (about 15 minutes).
Serve the chicken over rice and enjoy!
The proportions of all ingredients are approximate.
Careful not to burn the rice. The milk may scorch if cooked too fast.
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