A savory rice entree

 

Curry

Ingredients

• 2-3 lbs. chicken cubes
  OR, 1-2 lb. chopped, fresh/frozen mixed vegetables
  OR, a combination of both
• 2 c yogurt
• 3 T oil
• 1 onion, thinly sliced
• 1” ginger root, crushed
• 8 garlic cloves, crushed
• 1 c canned, diced tomatoes
• 3 T fresh lemon juice
• ½ c fresh mint leaves
• ½ c fresh cilantro, chopped

Directions

Combine yogurt with vegetables and/or meat. Marinate for 1 hour.

In another large pot, heat 3T oil and fry onion on medium until golden-dark brown. Add crushed ginger and garlic, fry 2 min.

In a separate bowl, add 3T of water to the curry masala (spice) packet and mix to consistency. Combine with onions in pot and fry for 2 minutes.

Stir in chicken or vegetable mix with marinade. Cook for 10 minutes.

Add in 1 cup of tomatoes. Continue to cook for ~5 minutes.

Add 3c water, mint, cilantro and lemon juice. Cook on low for an additional 5-8 minutes.

Now… Follow the directions to prepare the rice >>

Next...

Stir in the fried rice with spices. Cover tightly with foil 1st then a lid and continue to simmer until all liquid is absorbed ~35-45 minutes. Only remove lid/foil 2-3 times to stir rice. Be sure to rotate rice from the bottom of the pot.

Allow rice to rest for at least 15 minutes before serving.

Optional: Garnish with fried cashews and raisins.

Note: for a richer flavor, add 1c coconut milk (be sure to reduce water by 1 cup)

Rice

Ingredients

• 3c Basmati rice - soaked for 30 min and drained
• 3T oil
• 1 onion, thinly sliced
• 1” ginger root, crushed
• 8 garlic cloves, crushed

Directions

In a large pot, heat oil and fry onion on medium until golden-dark brown. Add in crushed ginger and crushed garlic. Fry 2 minutes.

In a separate bowl, add 3T of water to the rice masala (spice) packet and mix to consistency. Combine with onions in pot and fry for 2 minutes.

Stir in soaked, drained basmati rice and fry for 3 minutes, coating rice with spices. Now, add this rice mixture to the prepared curry.