CURRIED RICE WITH SHRIMP
One-pot cooking helps heighten flavor. In this recipe, rice, carrots, and shrimp simmer in delicious curry seasoning.
Provided by JackieOhNo
Categories Curries
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in a large skillet over medium heat. Add the onion and carrots and cook, stirring occasionally, until soft, 6 to 8 minutes.
- Add the garlic and curry and cook, stirring, until fragrant, 2 minutes.
- Add the rice, 2 1/2 cups water, 1/2 teaspoon salt, and 1/2 teaspoon pepper and bring to a boil. Reduce heat to medium-low, cover, and simmer for 15 minutes.
- Season the shrimp with 1/2 teaspoon salt and 1/4 teaspoon pepper and nestle them in the partially cooked rice. Cover and cook until the shrimp are opaque throughout, 4 to 5 minutes. Fold in the basil and serve.
Nutrition Facts : Calories 354, Fat 5.7, SaturatedFat 0.8, Cholesterol 214.9, Sodium 991.1, Carbohydrate 46.2, Fiber 2.5, Sugar 3.1, Protein 27.6
CURRY RICE
This is a stable at our house and the rice compliments a wide range of meat and chicken recipes. The curry mellows and the rice is not spicy at all.
Provided by Deantini
Categories Rice
Time 27m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat small sauce pan and add oil over medium/hot heat. Cook onions until soft; add curry and and rice and saute for 1-2 minute.
- Add salt and broth and let come to a boil over high heat, as soon as it boils turn heat all the way down and cover for approx 20 min, until done. Keep the lid on and try to avoid to peek too many times.
- remove from heat and let sit of 5-10 minute.
CURRIED RICE
This is Divine! My mom made this for us growing up and it's a wonderful "fancy" rice dish that's definitely up to company standards and doesn't take up stove top room. One of my favorite recipes! You can also make it the "stove-top" way by sauteeing the onions until soft, toasting the spices and rice for a bit with the onions and then bringing everything to a boil with the chicken broth and simmering for 15 minutes.
Provided by lolablitz
Categories White Rice
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Saute onion in butter until softened.
- While onions are sauteeing, bring chicken broth to boil in another pot.
- Add rice and spices to onion and brown slightly.
- Add boiling chicken broth.
- Pour into 9x13 glass dish and cover with plastic wrap.
- Microwave for 20 minutes at 80% power.
Nutrition Facts : Calories 275.5, Fat 8.8, SaturatedFat 5.2, Cholesterol 20.3, Sodium 698.4, Carbohydrate 41.4, Fiber 1.2, Sugar 1.2, Protein 6.5
CURRIED CHICKEN AND RICE SOUP
Comforting chicken and rice soup gets layered with the flavors of Madras curry, cilantro and lime.
Provided by Food Network Kitchen
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- Heat the butter in a large saucepot over medium heat. Add the curry powder and cook, stirring, until toasted, about 30 seconds. Add the garlic, carrot, celery, onion, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until tender, about 8 minutes.
- Add the broth and bring to a boil. Reduce the heat to a simmer and stir in the chicken and rice. Cook until the chicken is heated through. Remove from the heat and stir in the lime zest and juice and the cilantro; season with additional salt and pepper. Serve topped with fresh cilantro leaves.
CURRIED CHICKEN AND RICE SOUP
Provided by Food Network Kitchen
Time 1h15m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Combine the chicken, carrots, bay leaf and a pinch of salt in a medium saucepan. Add 3 cups broth and bring to a boil; immediately reduce the heat to low, cover and cook until the chicken is just firm, about 20 minutes.
- Meanwhile, heat the butter in another saucepan over medium-low heat. Add the onion, sugar and 1 teaspoon salt; cook until the onion is soft, 5 minutes. Add the curry powder and cook for 1 minute. Add the rice and the remaining 3 cups broth. Increase the heat to medium, cover and simmer until the rice falls apart, 15 to 20 minutes.
- Remove the chicken from its broth; discard the skin and shred the meat into pieces. Return the shredded chicken to the same broth.
- Puree the rice mixture with an immersion blender until smooth (or use a regular blender, then return to the pan). Pour in the shredded chicken and broth, stirring gently to combine; bring to a simmer. Toss in the chopped herbs and serve the soup with lemon wedges.
- Photography by Antonis Achilleos
Nutrition Facts : Calories 390, Fat 11 grams, SaturatedFat 5 grams, Cholesterol 130 milligrams, Sodium 740 milligrams, Carbohydrate 18 grams, Fiber 2 grams, Protein 55 grams
CURRIED CHICKEN WITH COCONUT RICE
All you need with this one-pot dish is a quick salad. Toss sliced cucumber and tomato with a squeeze of fresh lemon juice and salt and pepper.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 50m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees, with rack in lower third. Toss chicken with curry powder, cayenne, and 1/2 teaspoon salt. In a large Dutch oven or other heavy pot, heat 2 teaspoons oil over high. In batches, cook chicken until browned on all sides, about 12 minutes total. Transfer to a large plate.
- Reduce heat to medium and add 1 teaspoon each salt and oil, garlic, ginger, and onion. Cook, stirring and scraping up browned bits with a wooden spoon, until onion is translucent, 6 minutes. Stir in tomato paste and cook 1 minute. Add rice, coconut milk, and 2 cups water; stir to combine and bring to a boil. Arrange chicken in pot, skin side up, cover, and transfer to oven. Bake until chicken is cooked through and liquid is absorbed, about 20 minutes. Sprinkle with cilantro and serve.
Nutrition Facts : Calories 466 g, Fat 18 g, Fiber 1 g, Protein 32 g, SaturatedFat 6 g
VEGETABLE CURRIED RICE
"I've served this rice recipe to family and guests often and always receive high praise," writes Frances Easton from Warrenton, Virginia. With its mild curry flavor, this colorful side could complement a variety of main dishes. FRANCES' TIP: "This is an easy recipe to double for family get-togethers or potlucks."
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small saucepan, cook rice and onion in oil until rice is lightly browned and onion is tender. Stir in the broth, curry powder, salt and turmeric. Bring to a boil. Reduce heat; cover and simmer for 12 minutes. , Stir in corn and peas. Cover and simmer 3-6 minutes longer or until rice and vegetables are tender. Sprinkle with almonds.
Nutrition Facts : Calories 184 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 318mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges
CURRIED RICE
An easy Curried Rice recipe
Categories Rice Side Steam Vegetarian Curry Spring Gourmet Sugar Conscious Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Cook onion and garlic in oil in a 3- to 4-quart heavy saucepan over moderately low heat, stirring, until softened. Add curry powder and rice and cook, stirring, 1 minute. Add water and salt and boil, uncovered, without stirring, until surface of rice is covered with steam holes and grains on top appear dry, about 8 minutes.
- Reduce heat to as low as possible, then cover pan with a tight-fitting lid and cook 15 minutes more.
- Remove pan from heat and let rice stand, covered, 5 minutes, then fluff with a fork.
CURRY FRIED RICE
Provided by Food Network Kitchen
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat the oil in a large nonstick skillet over high heat. Add the beaten egg and swirl the pan; let set, then transfer to a plate. Add the scallions to the pan along with the curry powder and pepper to taste; stir-fry 2 minutes. Stir in the cooked rice; spread in an even layer and cook 3 minutes. Add the egg, and salt to taste; stir to break up the egg. Drizzle with the sesame oil.
EASY CURRY RICE
Simple and nice rice dish.
Provided by nickval2010
Categories Side Dish Rice Side Dish Recipes
Time 20m
Yield 5
Number Of Ingredients 3
Steps:
- Stir the rice, water, and curry powder together in a rice cooker; cook for 1 full cycle or until all the water is absorbed, 15 to 20 minutes.
Nutrition Facts : Calories 282.4 calories, Carbohydrate 61.4 g, Fat 1 g, Fiber 2.2 g, Protein 5.8 g, SaturatedFat 0.2 g, Sodium 9.9 mg, Sugar 0.2 g
CURRIED RICE PILAF
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Saute 1 chopped onion, 2 smashed garlic cloves, 1 cinnamon stick, a strip of lemon zest, 1/2 teaspoon curry powder and a pinch of turmeric in a saucepan with butter and olive oil until lightly browned. Add 1 cup basmati rice and stir until toasted. Add 1 1/3 cups water, season with salt and bring to a boil, then cover and simmer 15 minutes. Let sit 5 minutes, then fluff with a fork and add a splash of lemon juice and some cilantro and cashews.
CURRIED WILD RICE SALAD WITH RAISINS AND PECANS
Cold curried wild rice salad with raisins and pecans is an addictive and easy side dish!
Provided by Kathryn Doherty
Categories Easy Vegetarian Recipes
Time 30m
Number Of Ingredients 13
Steps:
- Cook rice according to package directions, omitting the butter and seasonings. Once rice is cooked, rinse under cold water, drain well and place in a medium bowl.
- Add remaining salad ingredients to bowl and stir to combine.
- To make the vinaigrette, combine all of the ingredients in a small jar or a container with a tight fitting lid. Cover and shake vigorously for 30-45 seconds, until well mixed and the sugar is dissolved.
- Pour vinaigrette over salad and toss to combine.
- Serve or chill until ready to serve.
Nutrition Facts : Calories 412 calories, Carbohydrate 51 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 24 grams fat, Fiber 5 grams fiber, Protein 5 grams protein, SaturatedFat 3 grams saturated fat, Sodium 282 grams sodium, Sugar 30 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 20 grams unsaturated fat
CURRIED CHICKEN & CASHEW RICE
Whip up a curry in next to no time - perfect for those evenings when you're too tired to be in the kitchen for long
Provided by Silvana Franco
Categories Dinner, Main course
Time 5m
Number Of Ingredients 7
Steps:
- Put curry paste in a wok or large frying pan and heat it up (if you like spicy food, add chopped chilli, too).
- Stir in basmati rice, the shredded cooked chicken or turkey, the frozen peas and the roasted cashews. Stir fry until piping hot, then season with a squeeze of fresh lemon juice. Serves 2.
Nutrition Facts : Calories 428 calories, Fat 19 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 24 grams protein, Sodium 1.18 milligram of sodium
EASY CURRY FRIED RICE
This Easy Curry Fried Rice uses day-old rice to get a crispy, nutty texture, and a toasty flavor. Toss it with veggies and a scrambled egg for fried rice perfection.
Provided by Dana Sandonato
Categories Main Course
Time 30m
Number Of Ingredients 15
Steps:
- Heat oil in a large skillet or wok over moderate heat.
- Add the garlic and onions, and simmer until fragrant, approx. 3-5 minutes. Stir occasionally to keep garlic from browning.
- Add the celery, carrots, and mushrooms. Simmer for approx. 5 minutes or until veggies are tender.
- Add the curry powder, plus a pinch of kosher salt and ground black pepper. Stir to combine evenly throughout the vegetables.
- Sweep the vegetables to the side of the pan; add a bit more oil if needed. Add the beaten eggs to the center of the pan and allow to cook briefly, dragging your spatula through the cooking egg to create ribbon-like chunks off egg - same way you'd treat an egg when making them scrambled. Once cooked, stir in the vegetables and break up the egg to distribute it throughout the vegetables.
- Add the rice to the skillet in batches, stirring to coat. Add the tamari or soy sauce and mix well.
- Finally, add the scallions, frozen peas, and frozen corn (the frozen peas and corn will thaw very quickly once they're tossed in with the hot food).
- Bring the heat to medium-low and press the rice down into the pan, flattening it with your spatula. Let the rice sit like this, undisturbed, for 2-3 minutes. After that time is up, give it a stir, scraping crispy toasted bits from the bottom of the pan. Repeat this process 3-5 times, until you get the amount of crispiness in your rice you desire. Season with salt and pepper, to taste, if needed.
- Remove skillet from heat, garnish with freshly chopped parsley (optional), and serve.
Nutrition Facts : Calories 493 kcal, ServingSize 1 serving
CURRIED RICE & NOODLES
As the head cook at a girls camp, I have to make a vegetarian option for each meal. This one is a favorite! -Debbie Fleenor, Monterey, Tennessee
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a small saucepan, cook pasta according to package directions; drain and cool., Meanwhile, place a large nonstick skillet coated with cooking spray over medium heat. Pour in eggs; cook and stir until eggs are thickened and no liquid egg remains. Remove from pan., In same skillet, heat canola oil over medium-high heat. Add squash, red pepper and garlic; stir-fry 2-3 minutes or until squash is crisp-tender. Stir in curry powder, ginger and pepper flakes. Add rice and pasta; drizzle with soy sauce, lime juice and sesame oil. Heat through, tossing to combine. Stir in green onions, cashews and cooked eggs.
Nutrition Facts : Calories 360 calories, Fat 17g fat (3g saturated fat), Cholesterol 93mg cholesterol, Sodium 449mg sodium, Carbohydrate 38g carbohydrate (4g sugars, Fiber 4g fiber), Protein 12g protein. Diabetic Exchanges
CURRY POWDER SHRIMP AND RICE
This easy recipe for rice with curry powder shrimp plus vegetables is a quick dinner solution that is gluten-free and sure to please your family.
Provided by Real Simple Editors
Time 40m
Number Of Ingredients 9
Steps:
- Heat the oil in a large skillet over medium heat. Add the onion and carrots and cook, stirring occasionally, until soft, 6 to 8 minutes.
- Add the garlic and curry powder and cook, stirring, until fragrant, 2 minutes.
- Add the rice, 2½ cups water, and ½ teaspoon each salt and pepper and bring to a boil. Reduce heat and simmer, covered, for 15 minutes.
- Season the shrimp with ½ teaspoon salt and ¼ teaspoon pepper. Nestle them in the partially cooked rice. Cover and cook until the shrimp are opaque throughout, 4 to 5 minutes. Fold in the basil.
Nutrition Facts : Calories 431 kcal, Carbohydrate 50 g, Cholesterol 259 mg, Protein 39 g, SaturatedFat 1 g, Sodium 757 mg, Sugar 3 g, Fat 7 g, UnsaturatedFat 0 g
CURRIED CHICKEN AND RICE CASSEROLE
Curried Chicken and Rice Casserole is the ultimate comfort food made healthy using a homemade cream of chicken soup, brown rice, tender chicken, vegetables and warm curry.
Provided by Julia
Categories Dinner, Entree, Chicken
Time 35m
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees.
- Cook rice according to package and set aside.
- Heat a pot of boiling water over medium high heat. Add the broccoli and cook until tender. Set aside.
- Preheat a skillet over medium-high heat until hot. Add 2 Tablespoons olive oil and place the chicken in the skillet. Reduce the heat to medium and cook until the meat is no longer pink, turning occasionally and the juices run clear (8-10 minutes).
- Remove chicken from the skillet and set aside. In the same skillet heat 2 Tablespoons of olive oil and saute the carrots, celery, sweet onion, garlic, turmeric and curry powder until vegetables are soft {about 12-15 minutes}.
- Once the vegetables are soft add the rice, chicken, vegetables and the cream of chicken soup {or the substitute} mixing well over low heat for two minutes. Add salt and pepper to taste.
- Spoon the casserole into a 13x9 glass baking dish or casserole dish and place in the oven and bake for 10 minutes.
- Serve warm and enjoy!
CURRIED RICE PILAF
"In this rice dish, green onions give great color, raisins bring a touch of sweetness and almonds add crunch. I think you'll agree the mild curry flavor pleases all palates. --Lee Bremson, Kansas City, Missouri." Courtesy of Taste of Home Magazine
Provided by Juenessa
Categories Long Grain Rice
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet, saute 1/4 cup onions and garlic in butter until tender.
- Stir in rice and curry powder.
- Saute for 2-3 minutes or until rice is lightly browned.
- In a saucepan, heat broth and salt.
- Pour over rice mixture; stir.
- Cover and simmer for 35-40 minutes or until rice is tender.
- Remove from the heat; stir in raisins, almonds and remaining onions.
Nutrition Facts : Calories 548.5, Fat 22.2, SaturatedFat 8.4, Cholesterol 30.5, Sodium 1011.3, Carbohydrate 75.5, Fiber 4.1, Sugar 12.5, Protein 13.5
CURRIED RICE
I ate a version of this rice as an accompaniment to a few deep-fried paddles of Australian crab, sitting at the kitchen counter of Paul Carmichael's excellent Momofuku Seiobo in Sydney. It tasted of a world far away, of Mr. Carmichael's childhood in Barbados, in the Lesser Antilles, where influences of Africa, India, China and Britain combine in the food: the grains fried in butter scented with murky yellow curry powder, warm and fragrant, and flavored with fiery minced habanero and a salty punch of soy and oyster sauces. I sighed when I finished and asked for a recipe. I've been messing with it ever since. Please note: You'll end up with more curry paste than you'll need to season the rice, even if you season aggressively. Refrigerate the extra to make the dish a second time (it keeps well), or to enliven ground meat for a Caribbean-ish version of sloppy joes, even just to improve a bowl of instant ramen.
Provided by Sam Sifton
Categories grains and rice, side dish
Time 30m
Yield 2 to 4 servings, plus additional curry paste
Number Of Ingredients 14
Steps:
- Place a large skillet over medium heat, and add to it the black pepper and white pepper. Toast, shaking the pan occasionally, until fragrant, about 1 minute. Add the curry powder, shake again and toast for 1 minute more. Scrape the toasted-curry-powder blend into a small bowl using a rubber spatula, and set aside.
- Add the oil to the skillet, and swirl it around. When it shimmers, add the curry leaves, and fry, 1 minute. Stir in 4 tablespoons butter. When it melts, add the shallots and garlic. Lower the heat, and cook, stirring frequently, until the shallots are soft and translucent, 5 to 8 minutes.
- Raise the heat to medium. Stir in the toasted-curry-powder blend, followed by 2 tablespoons soy sauce, 1 1/2 tablespoons oyster sauce and the sugar. Cook, stirring occasionally, until thickened, 3 to 5 minutes. Add habanero to taste, then adjust the levels of soy sauce and oyster sauce if you want to go a little saltier or sweeter. Scrape the curry paste into the small bowl.
- To finish the dish, add the remaining 2 tablespoons butter to the skillet, and heat over medium-high. When the butter melts and foams, flake the rice into it, and allow it to crisp slightly, then stir a few heaping tablespoons of curry paste into the rice to season to taste. Finish with lime juice to taste, and serve with lime wedges alongside fried fish, stewed chicken, goat or lamb, or just on its own. Transfer remaining curry paste to a lidded container. Let cool, cover and refrigerate up to 1 month.
SIMPLE CURRIED RICE
Make and share this Simple Curried Rice recipe from Food.com.
Provided by BeccaB3c
Categories Rice
Time 15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cook rice as directed on package and stir in remaining ingredients with the water.
- Cook until liquid is absorbed and rice is tender.
CURRIED RICE
I've been cooking this simple rice dish for more than 40 years. The pleasant curry flavor is especially nice with roasted chicken, turkey or duck, making it the perfect addition to a holiday spread.-Bess Placha, Chicago, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 7 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, saute rice and onion in butter for 5 minutes. Stir in broth and seasonings. Bring to a boil. Reduce heat; cover and simmer for 18-22 minutes or until rice is tender.
Nutrition Facts : Calories 204 calories, Fat 5g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 626mg sodium, Carbohydrate 34g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.
CURRIED RICE SALAD
This rice salad has it all in the flavor and texture department. I love the nuttiness of the rice blend paired with the peppery arugula, tart apricots and sweet curry vinaigrette.
Provided by Kardea Brown
Categories side-dish
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Combine the rice, vegetable stock and 1/4 teaspoon salt in a medium saucepan. Bring to a boil; cover, reduce the heat to low and simmer until the liquid is absorbed and the rice is tender, 40 to 45 minutes. Stir in the apricots and shallot during the last 5 minutes of cooking.
- Spread the rice in a single layer on a parchment paper-lined rimmed baking sheet to cool to room temperature, about 30 minutes.
- Make the vinaigrette: Whisk together the vinegar, curry powder, honey, 1/4 teaspoon salt and 1/4 teaspoon pepper. Gradually whisk in the olive oil until combined.
- Transfer the cooled rice to a serving bowl. Add the desired amount of the vinaigrette, then the arugula, pine nuts and mint, and toss to combine. Season with salt and pepper.
CURRIED RICE WITH RAISINS
Curried rice recipe contains rice, curry powder, raisins, and onion. This is an easy, tasty stovetop rice dish.
Provided by Diana Rattray
Categories Side Dish
Time 35m
Yield 4
Number Of Ingredients 6
Steps:
- Melt butter in a heavy medium saucepan over medium heat.
- Add onion and cook for about 5 minutes, until soft and just beginning to turn yellow.
- Add rice and stir to coat well with the butter. Add broth, raisins, and curry powder . Stir to combine ingredients.
- Cover the pan and bring to a boil .
- Reduce heat; simmer for 20 minutes, or until rice is tender and liquid has been absorbed.
Nutrition Facts : Calories 173 kcal, Carbohydrate 21 g, Cholesterol 23 mg, Fiber 1 g, Protein 3 g, SaturatedFat 6 g, Sodium 517 mg, Sugar 6 g, Fat 9 g, ServingSize 4 servings, UnsaturatedFat 0 g
CURRIED RICE & EGG SALAD
Enjoy this lightly spiced rice and egg salad as a side dish at a summer barbecue or picnic. Top with toasted almonds, grated carrots and sliced cucumbers
Provided by Cassie Best
Categories Side dish
Time 37m
Number Of Ingredients 12
Steps:
- Heat the oil in a large pan and cook the onion for 8-10 mins until soft and just turning golden. Boil the kettle. Stir the curry paste, ground turmeric, rice and raisins into the onions. Crumble over the stock cube and pour over enough boiled water from the kettle to cover the rice by ½cm (about 1 litre). Season with some salt. Bring to a gentle simmer, then cover the pan, reduce the heat to its lowest setting and cook for 2 mins more. Without taking off the lid, remove from the heat and leave to steam for 15 mins. This will give you perfect, fluffy rice.
- Meanwhile, bring another pan of water to the boil and cook the eggs for 7 mins. Plunge into a bowl of cold water to stop them cooking and once cool, drain and halve.
- Tip the rice into a container and chill for at least 1 hr, or up to two days. When you're ready to serve, scatter over the coriander and almonds, and top with the grated carrot, cucumber slices and eggs.
Nutrition Facts : Calories 491 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 16 grams protein, Sodium 1.3 milligram of sodium
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- Add the peas and cook for 2 minutes. Add the seeds, raisins and spices in the butter or oil and stir to coat.
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- Dry sauté the chopped onion in a large nonstick skillet until golden brown. Add a little bit of water if needed to avoid sticking to the pan.
- To the browned onion, add the cooked brown rice, curry powder, and steamed peas and carrots. Combine well.
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- In a large sauce pan, melt 2 tablespoons butter and sauté shallot over moderate heat until softened, about 3 minutes. Add the rice and cook, stirring, for 3 minutes. Add the stock, salt, and pepper and bring to a boil. Cover and simmer over low heat until the broth is absorbed and the rice is tender, about 45 minutes. Remove from the heat and let stand, covered, for 10 minutes. Fluff with a fork.
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- 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.
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- Heat 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add onion and saute until translucent and tender, 2-3 minutes. Add garlic and saute another 30 seconds.
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5/5 Total Time 30 minsCategory MainsCalories 366 per serving
- 1 Heat oil in a heavy-based cast-iron casserole or large pot. Add chicken and cook each side for 3–4 minutes until lightly browned.
- 2 Set browned chicken aside and add onion and garlic to casserole. Cook, stirring frequently, until onion is soft and starting to brown. Stir in carrot and capsicum. Cook for 2–3 more minutes. Add curry powder and ground spices and stir-fry for about 1 more minute.
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