where can I find the recipe for Curry Rice?
I had someone give me a plate of curry rice, it was delicious. It had nuts, raisins, cloves and all kinds of other goodies in it. It was the best rice I have ever eaten. I am looking for the recipe.
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3 comments a “where can I find the recipe for Curry Rice?”
CURRIED RICE
2 c. long grain rice
2 tbsp. oil
5 c. boiling water
2-3 tsp. curry powder
1/2 c. raisins
1/2 c. toasted coconut
Heat oil in a large Dutch oven. Add raw rice and saute until rice is golden brown. Carefully add the boiling water and curry powder. Cover and reduce flame to low and simmer 20 minutes. Turn off flame and let sit 10 minutes. Toss with raisins and coconut. Serve warm. Serves 8-10.
CURRIED RICE
2 c. long grain rice
2 tbsp. oil
5 c. boiling water
2-3 tsp. curry powder
1/2 c. raisins
1/2 c. toasted coconut
Heat oil in a large Dutch oven. Add raw rice and saute until rice is golden brown. Carefully add the boiling water and curry powder. Cover and reduce flame to low and simmer 20 minutes. Turn off flame and let sit 10 minutes. Toss with raisins and coconut. Serve warm. Serves 8-10.
OR
CURRIED RICE
3 c. cooked rice
1 egg yolk
1 tsp. curry powder
1 green pepper, chopped
1/4 tsp. salt
1/4 tsp. pepper
2 tbsp. butter
1/4 tsp. cayenne
1 onion, chopped
Saute onion and green pepper until onion is tender. Stir in curry powder, slightly beaten egg, salt, pepper, and cayenne. Mix into hot rice; sprinkle with chopped olive if available. Serves 6.
OR
CURRIED RICE
3 tbsp. butter
1 sm. yellow onion, peeled and chopped
1 c. uncooked long grain rice
2 c. chicken or beef broth
1/4 c. raisins
1 tsp. curry powder
1/4 c. chutney (optional) or 1/4 c. peanuts (optional)
Melt butter in heavy 2 quart saucepan over moderate heat. Add onion and cook, uncovered, for 5 minutes or until soft. Add rice and stir to coat with the butter. Add broth, raisins and curry powder. Stir once, cover and bring to a boil. Reduce heat and simmer for 20 minutes or until rice is tender and liquid is absorbed. Serve hot or cold with chutney or peanuts or any desired garnish. 4 servings.
JM
CHICKEN ALMOND CURRY WITH APRICOTS
4 Servings
1/3 cup whole almonds
12 dried apricots (3 ounces)
Boiling water
1 1/2 tablespoons vegetable oil
Four 6-ounce skinless, boneless chicken breast halves
Salt and freshly ground pepper
2 tablespoons finely grated fresh ginger
2 large garlic cloves, minced
1 large onion, finely chopped
1 1/2 tablespoons curry powder
1/4 teaspoon cayenne pepper
2 cups chicken stock or low-sodium broth
2 tablespoons plain low-fat yogurt
2 scallions, sliced on the diagonal
In a mini food processor, grind the almonds to a powder. In a small heatproof bowl, soak the apricots in boiling water until plump, 20 minutes; drain.
Heat 1 tablespoon of the oil in a large nonstick skillet. Add the chicken breasts, season with salt and pepper and cook over moderately high heat until browned, about 3 minutes per side. Transfer to a large plate.
Add the ginger, garlic, onion and the remaining 1/2 tablespoon of oil to the skillet and cook over low heat, stirring occasionally, until softened, about 10 minutes. Add the curry powder and cayenne and cook, stirring, until fragrant, about 3 minutes. Add the ground almonds and chicken stock and bring to a simmer. Return the chicken breasts to the skillet and add the apricots. Simmer over low heat until the chicken is cooked through, about 5 minutes.
Transfer the chicken to a platter. Boil the sauce over moderate heat until thickened, about 8 minutes. Stir in the yogurt and season with salt and pepper. Pour the sauce over the chicken, scatter the scallions on top and serve.
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