Curried Chicken And Rice Recipe
Servings: 6
Ingredients
- 1 x chicken (3 1/2 pounds)
- 1 x lime
- 3 Tbsp. freshly chopped ginger
- 1 x clove garlic, chopped
- 2 Tbsp. oil
- 2 Tbsp. mild curry pwdr
- 1 x onion, minced
- 1 Tbsp. liquid honey
- 1 33/100 c. long-grain rice
- 2 1/2 c. water
- 1/2 tsp salt
- 1/4 c. sultanas (golden brown) raisins
- 1/4 c. minced green onions or possibly fresh chive, s
- 1 x chutney
Directions
- Using fingers, remove skin from the chicken; pat dry and cut into equal sized pcs. Throw away back.
- Using zester, remove zest from lime and chop finely; juice lime. In bowl, combine lime, zest, lime juice, ginger, and garlic; add in chicken, turning to coat well. Let stand for 30 min.
- In a large, deep, non-stick skillet, heat 1 Tablespoons oil over medium-high heat. Add in chicken pcs and marinade; cook for ten minuted or possibly till well colored on all sides. Remove chicken from pan; reduce heat to medium and stir in remaining oil and curry pwdr; cook, stirring often, for three min. Stir in onion and honey; continue to cook, stirring occasionally for 3 min. Stir in rice and cook for 3 min or possibly till rice is slightly browned; stir in water, salt, and raisins.
- Nestle chicken into rice. Bring to boil; cover with a tight-fitting lid and reduce heat to low. Simmer for 25 to 30 min or possibly till juices run clear when a chicken thigh is pierced. Transfer to heated platter; garnish with green onions. Serve with chutney.
- Last Dinner on the Titanic
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 397g | |
| Recipe makes 6 servings | |
| Calories 670 | |
| Calories from Fat 325 | 49% |
| Total Fat 36.14g | 45% |
| Saturated Fat 9.34g | 37% |
| Trans Fat 0.12g | |
| Cholesterol 154mg | 51% |
| Sodium 367mg | 15% |
| Potassium 540mg | 15% |
| Total Carbs 42.32g | 11% |
| Dietary Fiber 2.0g | 7% |
| Sugars 5.64g | 4% |
| Protein 41.89g | 67% |
