Curry in a Hurry with Jasmine Rice

• Jasmine Rice
• 4 pieces boneless, skinless chicken breasts or thighs or combination of both, cut into chunks
• All-purpose flour
• 2 T. peanut or sesame oil
• 1 yellow med. Spanish onion, peeled, halved, and cut into 1/4 inch strips
• 1 piece fresh gingerroot, about 2 inches, peeled and grated
• 3 cloves garlic, minced
• 1 can (15 oz.) no fat, low sod. chicken broth
• 3 T. mild curry paste
• A handful (about 1/4 c. packed) golden raisins
• 2 to 3 T. mango chutney (found in the condiments aisle) or ¼ cup mincemeat (found in baking goods section)
• Salt to taste
• pita bread

Toppings: Spanish peanuts, chopped cilantro, mango chutney, chopped scallions, orange segments, edible flowers, coconut flakes, pineapple chunks.

1. Make, rice following the directions on the box for 4 to 6 servings. The rice will take longer than the dish to prepare.
2. Dust chicken lightly with flour. In a large skillet over med high heat, brown the chicken for 4 min on each side in the peanut or sesame oil. Remove chicken from pan and set aside.
3. Add onion, gingerroot, and garlic to pan. Sauté until the onion is tender about 3 min. Add broth and scrape up all of the good junk stuck to the bottom of the pan. Add curry paste and raisins. Return chicken to the pan. Heat through to a boil. Give the pan a good shake. Reduce heat to med. low. Stir in chutney to thicken and sweeten. Simmer 5 to 10 min to desired thickness.

**Serve with suggested toppings, jasmine or white rice, and warm flat

     or pita bread.

Recipe: Paula

Click image to print.