I love to find easy recipes that make great leftovers. This is a tasty dinner, but it makes the best curry chicken salad that next day. I've added green beans and peppers to make it a complete meal.
10 oz basmati or jasmine rice
1 oz butter
1 large onion, finely sliced
1 bay leaf
1 tsp cinnamon (or 1 small cinnamon stick)
1 tsp tumeric
4-6 skinless, boneless chicken breasts cut into large chunks
4 tbsp curry paste (I used Patak's Tikka Paste)
3 oz raisins
1 1/2 pints chicken stock or broth
1) Soak the rice in warm water, then rinse in cold water until the water runs clear. Heat the butter in a large saucepan and cook the onions, bay leaf and cinnamon for about 10 minutes until the onions begin to soften. Sprinkle in the turmeric, then add the chicken and curry paste and cook until aromatic (I usually cook until the chicken is no longer pink on the outside).
2) Stir the rice into the pan with the raisins, then pour over the stock/broth. Place a tight-fitting lid on the pan and bring to a hard boil. Lower the heat to a minimum and cook for 5 minutes covered. Turn off the heat and leave covered for at least 10 minutes (the longer it sits, the stickier the rice).
3) The next day, chop the leftover chicken into bite-sized pieces and mix with a bit (1-2 tbsp) of mayonnaise for a Coronation Chicken Salad. |
