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Greetings. This chicken recipe is flavored with curry spices – warm, soothing, and not too spicy. The ingredient list is long, but the dish can be completed in about an hour from start to finish. If you don’t have all of the spices handy, substitute some prepared curry powder of your choice in an amount to suit your palate. The short-grain rice is not at all customary, but I like the creamy, risotto-style texture.
Chicken Breasts with Curry Spices
6 chicken breast halves, boned and skinned (6 to 8 ozs each)
flour for dusting (about ½ cup) 4 tablespoons olive oil
½ teaspoon salt 1 tablespoon dried basil 1 teaspoon ground cumin
1 teaspoon ground coriander ¼ teaspoon ground cloves
¼ teaspoon ground cardamom ¼ teaspoon ground turmeric
¼ teaspoon ground black pepper 1 large, or 2 small shallots, minced
½ tablespoon minced jalapeno pepper (or to taste)
½ tablespoon minced garlic ¼ cup raisins or sultanas
1 cup short-grain brown or white rice (like Aborio)
2 cups chicken stock, or more as needed
1 cup frozen peas (allow to thaw while proceeding with recipe)
optional fresh herbs (such as parsley, cilantro, mint, or chives) for garnish
Pat chicken dry with paper towels. Dredge in flour, shaking off excess.
Heat 2 tablespoons oil in large, deep skillet over medium-high heat. Add 3 chicken breast halves and brown on both sides. Do not allow to cook through – it should take only 3 – 4 minutes per side. Transfer chicken to plate. Add 1 tablespoon oil to pan, and brown remaining 3 breasts. Add breasts to the first 3 on the plate. Set aside. Add remaining oil to the pan, and lower heat to medium. Add salt, basil, cumin, coriander, cloves, cardamom, turmeric, and black pepper to the pan, and cook until fragrant, 30 seconds to 1 minute. Add shallots, jalapeno peppers, garlic, and rice to the pan. Cook for another 30 seconds to 1 minute. Add the chicken stock, stirring to combine. Lower heat, cover, and simmer for 15 minutes for white rice, and 20 minutes for brown rice. Uncover, stir, and place chicken pieces and accumulated juices on top of rice. Add more chicken stock if there is not enough liquid remaining to finish cooking rice. Cover pan, and continue to cook until both chicken and rice are done. Remove chicken from pan. Combine peas and raisins with rice in pan, and continue to cook for a minute or two to allow peas and raisins to heat through. Serves 4 – 6.