Hurry Curry
1 cup (250 mL) brown basmati rice
2 cups (500 mL) chopped cooked chicken
2 Tbsp (30 mL) canola oil
1 cup (250 mL) onion, diced
2 cloves garlic, minced
1 tsp (5 mL) ground cumin
2 Tbsp (30 mL) curry powder
1 tsp (5 mL) chili powder
¼ tsp (1 mL) cayenne pepper
½ tsp (2.5 mL) salt
3 Tbsp (45 mL) flour
3 cups (750 mL) chicken broth
3 cups (750 mL) cut up vegetables
½ cup (125 mL) fresh minced parsley
Cook the rice according to package instructions. If you are in a rush, use a fast cooking brown rice.
Sauté onion, garlic and spices in oil until onions are tender.
Sprinkle in flour and stir well to blend. Sauté for 2 more minutes.
Pour in chicken broth and blend well to break down any lumps. Slowly bring to a boil, stirring occasionally. Add vegetables and simmer uncovered for 5 minutes.
Stir in chicken and season with salt to taste. Continue to simmer until the curry comes to a boil and the vegetables are tender crisp. The thickness of the curry depends on your taste and the combination of ingredients. You may need to add an additional cup of chicken broth if it is too thick.
Just before serving stir in fresh minced parsley (or cilantro or basil). This recipe can be doubled and frozen, or made the day before. Serves 4.
Variations:
Substitute coconut milk for some or all the chicken broth.
Use any combination of fresh or frozen vegetables.
Add raisins and slivered almonds just before serving.
Adapted from a recipe by Chicken Farmers of Canada
