CURRIED CHICKEN
Provided by Marian Burros
Categories dinner, main course
Time 30m
Yield 2 servings
Number Of Ingredients 16
Steps:
- Combine 1 1/2 cups water with rice in heavy-bottomed pot. Bring to boil, reduce heat, cover, and simmer over low heat, cooking a total of 17 minutes, until water has evaporated and rice is cooked.
- Meanwhile, wash, dry and cut the chicken into small chunks.
- Heat the oil in nonstick skillet and cook the chicken until it begins to turn golden. Remove and set aside.
- Meanwhile, chop the onion, mince the garlic, and saute them in the pan with the cumin, fennel, coriander, turmeric, ginger and pepper until the onion begins to soften.
- Meanwhile chop the carrots into very small pieces; wash, dry, trim and chop the tomato into small pieces. When the onion is soft, add the carrots, the tomatoes and the tomato paste and cook quickly until the carrots are soft and the liquid has been reduced.
- Cut the pineapple into enough bite-size chunks to make 1 cup; add to the sauce and return the chicken to the sauce.
- Wash, dry and chop enough coriander to make 1 tablespoon, and stir into the sauce. Serve over rice.
Nutrition Facts : @context http, Calories 625, UnsaturatedFat 10 grams, Carbohydrate 90 grams, Fat 15 grams, Fiber 10 grams, Protein 35 grams, SaturatedFat 4 grams, Sodium 268 milligrams, Sugar 18 grams, TransFat 0 grams
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