Curry Chicken And Rice Is A Nice Recipe For Busy Weeknights

Curry chicken and rice is a nice recipe for busy weeknights, with chicken breasts, onion, potatoes and carrots all cooked together in one dish. Feel free to use chicken thighs instead of breasts, and to replace the curry paste with 1 1/2 - 2 tablespoons curry powder if needed.

The Rice

2 cups long grain brown rice

4 cups water

The Chicken

4 tablespoons butter

10 chicken pieces (drums & thighs)

The Sauce

2 large onions, coarsely chopped

1 whole head of garlic, minced

1 tablespoon curry powder (more or less to taste)

1/2 teaspoon ground ginger

2 tablespoons tomato paste

2 cups chicken broth

2 teaspoons cornstarch

2 tablespoons water

PREPARATION:

Toss chicken with curry powder, salt and ground red pepper in medium bowl; set aside.

Heat oil in large skillet over medium heat. Add onion; cook 5 minutes, stirring occasionally. Add chicken and garlic; cook 4 minutes or until chicken is no longer pink in center, stirring occasionally. Add 1 cup chicken broth, vegetables and tomato paste; bring to a boil over high heat. Reduce heat to medium; simmer, uncovered, 3 to 4 minutes or until vegetables are crisp-tender.

Combine remaining 1/4 cup chicken broth and cornstarch, mixing until smooth. Stir into chicken mixture; simmer 2 minutes or until sauce thickens, stirring occasionally. Serve over rice; top with yogurt and cilantro.

Preheat the oven to 375°. In a large ovenproof skillet, heat the oil. Season the chicken pieces with salt and pepper. Add them to the skillet skin side down and cook over moderately high heat, turning once, until browned, about 12 minutes; transfer to a plate.

Discard all but 2 tablespoons of the fat from the skillet. Add the onion and cook over moderate heat until barely soft, about 3 minutes. Stir in the rice, curry powder, dill, cumin, crushed red pepper and 1 teaspoon salt.

Return the chicken to the skillet and add the stock. Cover and bake in the oven for 20 minutes. Transfer the breasts and wings to a plate, cover and keep warm. Cover the skillet and bake for about 20 minutes longer, or until the rice is tender. Spoon the rice onto a platter. Set the chicken on top, garnish with the cilantro and serve at once.

SERVE WITH A soothing raita (a yogurt condiment), chutney or pungent Indian pickle (lime pickle is nice) and a green vegetable like spinach or zucchini for the full Asian effect.