Curried Chicken Breasts With Basmati Rice Recipes

CURRIED CHICKEN WITH COCONUT RICE

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.

CURRIED CHICKEN BREAST

Steps:

• In a large skillet, heat 1 tablespoon of oil and butter.
• When hot, saute onions and garlic till soft, remove onions and garlic.
• Add more oil if needed and brown 4 boneless chicken breast.
• Add to chicken cream of mushroom soup and 1/2-cup water.
• Return onions and spices back to pan with chicken mixture; cover and simmer until done.
• If you'd like you can top with Gourmet crispy fried onions (Chirag) Found in the Indian food section.

ONE-PAN CHICKEN RICE CURRY

Steps:

• In a large nonstick skillet, heat 1 tablespoon butter over medium-high heat; saute onion until tender and lightly browned, 3-5 minutes. Remove from pan., In a bowl, mix flour and seasonings; toss with chicken. In same skillet, heat remaining butter over medium-high heat. Add chicken; cook just until no longer pink, 4-6 minutes, turning occasionally., Stir in broth and onion; bring to a boil. Stir in rice. Remove from heat; let stand, covered, 5 minutes (mixture will be saucy). If desired, sprinkle with cilantro.

ROASTED GARLIC CHICKEN AND RICE RECIPE

Steps:

• Preheat the oven to 375°F.
• Marinate chicken. Use a fork to combine ¼ cup of the roasted garlic with ¼ cup of the olive oil, lemon juice and thyme. Season to taste with salt and pepper. Rub each chicken thigh with it on both sides evenly, and set them aside on a plate.
• Begin cooking rice. Add the remaining 1 tablespoon of the olive oil to the bottom of a medium-sized pot and place it over medium-low heat. Add the onion and cook to soften, about 5 minutes. Then add the rice and stir to coat it well with the oil and onions. Sprinkle generously with salt and pepper. Now pour in the chicken stock, turn the heat to high and bring it to a boil. Then reduce the heat to the lowest setting, cover and simmer for 15 to 20 minutes. It won't be quite done, and some of the stock will not have been absorbed -- it will finish cooking later in the oven.
• Assemble and bake. After the rice has cooked for about 15 minutes, pour it, along with the remaining stock into a 10 x 8 inch baking dish, and let it cool until it's room temperature. Then add the marinated chicken pieces to the baking dish, sprinkle generously with salt and pepper, and add all of the remaining roasted garlic, sticking it between the chicken pieces.
• Bake. Bake, uncovered, in the preheated 375°F oven for 15 minutes. Then cover with foil, and continue to bake until the chicken is cooked through and the rice is tender, about 15 more minutes. (If the rice needs more time, remove the chicken, cover with foil, and cook until it's done.)
• Season and serve. Season to taste with salt and pepper (if necessary) and serve.

CURRIED CHICKEN WITH RICE

Steps:

• Rinse chicken and pat dry. In a large skillet heat oil until almost hot. Add chicken, skin side down. Brown chicken until lightly browned on both sides. Add curry powder, chutney and red bell pepper. Simmer 30 minutes over medium low heat. Top chicken with lime wedges, chopped scallions and peanuts. Serve immediately.

CURRIED CHICKEN BREASTS WITH BASMATI RICE

Steps:

• *Remove any excess fat from chicken breasts. Rinse and pat dry with paper towels. Slice crosswise into strips 1 inch wide. Place in a bowl, add the 2 tbsp. lime juice, and toss to coat. Set aside for about 15 minutes. *In a saucepan (preferably non-stick), combine the water and the 1/2 tsp. salt. Bring to a rapid boil and gradually add the rice. Reduce the heat to low, cover and barely simmer just until tender and the water is absorbed, 15 to 20 minutes. Remove from the heat and let stand, covered, for 5 minutes. Uncover, fluff with a fork, and re-cover until serving. *Dry the chicken pieces with paper towels. In a large saute pan or frying pan (preferably non-stick) over medium-high heat, warm 1 tbsp. each of the butter and olive oil. When hot, add half the chicken, sprinkle with salt and pepper, and saute until golden, 2 to 3 minutes on each side. Transfer to a warm plate. Add the remaining 1 tablespoon each of butter and oil to the pan and cook the remaining chicken. Transfer to the plate. *Pour off most of the fat and place the pan over low heat. Add the onion and saute for 1 minute. Stir in the curry powder and saute for 2 minutes longer. Stir in the chicken stock, scraping up any browned bits stuck to the bottom; cover and simmer over low heat for 5 to 6 minutes. Stir in the coconut milk or cream and continue to cook, uncovered, stirring occasionally, until slightly thickened, 1 to 2 minutes. Stir in the remaining 1 tsp. lime juice and salt and pepper to taste. Return the chicken to the pan, stir to coat well, and heat through. Adjust the seasoning with more lime juice or salt and pepper. *Toss the rice with the parsley. Arrange the rice in a ring around the edge of a warmed platter. Spoon the chicken and sauce into the center and serve.