Feb
24
2010
Curried Rice and Chicken with Apples and Peas
Author: kevinThe smell of a good curry reminds me of an exotic place in time, although it is extremely multi-faceted in flavor, it is a fairly simple dish. The intensity of heat is much heavier in Indian curry as opposed to Chinese curry. Two of my favorite Indian restaurants in San Diego are Monsoon and Bombay, both own by the same proprietors, both exceptional in menu, flavor and decor. In this recipe I like the sweetness of the apple that offsets the curry spices.
- 2 tbsp butter
- 2 skinless chicken breasts, cut into 1/2″ pieces
- 1 cup basmatti rice
- 1/2 cup chopped onion
- 1 tsp crushed garlic
- 1 medium sized apple, peeled, cored and cut into 1/4 inch cubes
- 2 tsp Indian curry powder
- salt to taste
- 1 1/2 cups water
- 1 bay leaf
- 3/4 cup thawed frozen peas
In a large frying pan melt half the butter. Add the chicken, rice, onion, garlic, apple, curry powder and salt. Cook this briefly, stirring and turning to lightly brown. Add the water and bay leaf. Bring this to a boil while stirring. Cover tightly, lower the heat to simmer and cook for 20 minutes. Remove from heat and add the peas and the remaining butter. Remove bay leaf and fluff with a fork to mix thoroughly.
