Best Lemon Curry Rice Recipes

LEMON CURRY RICE

Steps:

• Heat the broth, and lemon juice in a medium saucepan until boiling.
• Add the rice, stir, and turn heat to low.
• Cover and simmer for 15-20 minutes until rice is tender and liquid is absorbed.
• Remove pan from heat.
• Stir in lemon peel, curry powder, garlic salt and pepper.
• Cover and let sit for 10 minutes.
• Fluff rice lightly with fork and sprinkle with the toasted almonds and ginger.

SINGAPORE PORK SATAY WITH LEMON-CURRY RICE

Steps:

• Coat a large griddle or grill pan with cooking spray and preheat to medium-high.
• Skewer alternating pieces of pork and onion on metal or wooden skewers. Brush teriyaki sauce all over onion and pork and roll skewers in sesame seeds. Place skewers on hot pan and cook 3 to 5 minutes, until seeds are golden brown.
• In a medium saucepan, combine rice, curry powder, cumin, lemon zest, broth, raisins, and nuts. Bring to a simmer. Cook 3 minutes to heat through. Fold in cilantro and season with salt and pepper.

CURRY SPICED TURKEY MEATBALLS OVER LEMON RICE

Steps:

• Heat a medium pot with a tight-fitting lid over medium-high heat. Add 1 tablespoon of the EVOO, once around the pan. Add 1/2 tablespoon of coriander, the celery, carrot, the crushed garlic clove, the zest of both lemons, and a little salt and pepper and cook, stirring, for about 1 minute. Add the rice and stir it to coat it in the oil. Add 2 1/2 cups of the chicken stock and the juice of one of the lemons. Bring the stock to a boil, cover the pot, and reduce the heat to a simmer. Cook for 15 to 18 minutes, until the rice is tender.
• In a mixing bowl, combine the ground meat, grated onion, half of the parsley, half of the chopped garlic, the curry powder, the remaining 1/2 tablespoon of coriander, the cumin, half of the grated ginger, and salt and pepper. Mix until just combined. Preheat a nonstick skillet over medium-high heat with the remaining 2 tablespoons of EVOO. Dip your hands in some water, then begin rolling small, bite-size balls, adding the balls to the pan as you roll them. Continue dipping and rolling until you have used up all the ground meat mixture. Let the meatballs get nice and brown before you turn them. Cook the balls for 10 to 12 minutes, shaking the pan occasionally to brown them equally on all sides.
• Remove the balls from the skillet to a plate, return the skillet to the heat, and add the butter, sliced onion, the remaining chopped garlic, the rest of the grated ginger, the serrano pepper halves, and salt and pepper. Cook for about 3 minutes, until the onions are slightly tender, stirring frequently. Sprinkle the onions with the flour and continue to cook them for 1 minute. Whisk in the remaining 2 cups of chicken stock and bring the mixture up to a boil. Add the mango chutney and return the meatballs back to the skillet; cook for 2 to 3 minutes, add the peas, the remaining parsley, and the cilantro, and cook 1 more minute. Remove the serrano pepper from the sauce and discard. Divide the lemon rice among dinner plates and top it with some of the meatballs and sauce.

LEMON RICE AND EGGPLANT-CHICK PEA CURRY

Steps:

• Heat a medium pot over medium heat with extra-virgin olive oil. Add rice and toast for 1 to 2 minutes. Add 3 cups chicken stock and the bay, lemon zest, turmeric, coriander, cumin and cardamom. Cover pot and bring rice to a boil. Reduce the heat and simmer rice 18 minutes. Fluff rice with a fork, remove bay leaf and add butter. Toss to coat the rice evenly.
• While rice cooks, make the vegetables. Heat a deep nonstick skillet over medium-high heat with 2 tablespoons extra-virgin olive oil. Add onion, garlic, eggplant and bell pepper. Cover and cook stirring occasionally 7 to 8 minutes until tender. Uncover and add the tomatoes, chick peas, salt, pepper, curry paste and remaining 1 cup chicken stock. Simmer 6 to 7 minutes longer. Mix scallions into rice and top with vegetables. Garnish with cashews.