Curry Chicken and Rice

Tender chicken in a spicy yellow curry sauce that is complimented with the sweetness of the raisins, tartness of the granny smith apple and the nutty flavour of the jasmine rice.

Category: Main Dish

Cuisine: Indian

☆☆☆☆☆

4 reviews 
Ready in 45 minutes
by Boomerman

Ingredients

4 Skinless, boneless chicken breasts Cubed

1 Large onion Chopped

2 Cloves Garlic Minced

1 Tablespoon Curry Powder Add more for a spicer flavour

1/2 Teaspoon Salt Or to taste

1 Can Chicken Stock

1/2 Can Water

1 /2 Cup Sultana Raisins

1 Sweet Bell Pepper Chopped

1 Granny Smith Apple Chopped

1/2 Cup Milk

1 Tablespoon Cornstarch

5 Cups Steamed Jasmine Rice

2 Tablespoons Olive Oil


Directions

Heat olive oil in frying pan and stir fry chicken, garlic, onion, salt and curry powder until chicken is no longer pink. Add chicken stock, water, sultana raisins, and sweet bell pepper. Bring to boil then simmer for 15 minutes. Peel, core and chop apple then add to mixture; simmer 5 minutes more. Whisk cornstarch and milk in a small bowl then add to mixture. Bring to a boil again for about a minute to thicken sauce. Let stand a couple minutes before serving over prepared jasmine rice.

Reviews

☆☆☆

Delicious!!!

Catira
☆☆☆☆☆

Delicious! I will definitely make it again.

BlondeFox
☆☆☆☆☆

I was looking for a curry with a fruity taste to it after having one in a restaurant in Spain this comes very close excellent we all like it in this house. Thanks.

Bomjam1
☆☆☆☆☆

Making this tonight and instead of rice am going to make it with spaghetti squash .... delish :)

Boomerman

A favourite at our house!

Boomerman

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