Chicken Curry

Posted on: Tuesday, November 22, 2011

Every year, we look forward to Thanksgiving, a day to enjoy traditional roast turkey, stuffing, gravy and all the classic American sides. To offset the time-honored feast, we started an "untraditional tradition" on Thanksgiving eve that debuts an ethnic, non-American menu. This dinner usually coincides with our Dad’s birthday. An aficionado of unique flavors and nostalgic dishes, he offers great ideas for the meal influenced by his worldly travels. Last year, we created a meal inspired by the time he and our mom spent in Malaysia featuring spicy coconut shrimp soup, chicken satay with peanut sauce, and coconut rice. The previous year, we made a terrific chicken curry. The richly flavored and aromatic dish pops on the plate and is perfect for a crowd. It’s quick, easy to prepare, and allows you to catch up with family and friends while simmering atop the stove!

Curried Chicken and Broccoli over Ginger Scented Basmati Rice

4 T unsalted butter
1/2 chopped yellow onion
2 minced cloves garlic
1/4 c flour
2 T curry powder
1/2 t ginger
1/4 t cayenne pepper
1 T turmeric
2 c chicken broth
1 c light cream
3 c cooked chicken diced in1-inch cubes
2 c blanched broccoli
2 T lemon juice
1/3 c golden raisins
1/2 c peanuts
shredded coconut to garnish
salt and pepper throughout

Over medium heat, sautee the onion and garlic in the 4 T butter for 3-5 minutes until translucent. Stir in the flour and spices and cook for one more minute. Add the chicken broth and cream. Turn the heat down to medium low and let stew for 8-10 minutes, stirring occasionally until thickened. Add the chicken, broccoli and lemon juice and cook for 10 more minutes, then add the peanuts and golden raisins. Serve over rice,and sprinkle with shredded coconut. Serves 6-8.

Ginger Scented Basmati Rice

2 c basmati rice
4 c water
1 piece of fresh ginger,peeled and smashed
salt and pepper

Over high heat, bring the water and ginger to a boil. Reduce the heat to low and add the rice. Cook at a simmer until the rice is plump and water is fully absorbed, about 20 minutes. Remove the ginger and serve the scented rice as a base for the curry.

Stay tuned for this year’s innovative dinner! With a full passport, who knows which direction our dad will steer us…


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