My friend Jenn came over and made us Chicken Curry one night for dinner and told me to keep the curry spice when she finished.
I had never had curry anything before so it was a totally new flavor to me. I really liked the chicken curry and am now looking at different curry recipes to try out.
This is the first one I tried and it is really good. I almost decided against the golden raisins but I'm glad I left them in there. They give bursts of unexpected flavor throughout the dish and the dish really would not have been the same without them and I'm not a raisin fan myself.
Hope you give it a try and if so post a comment or let me know what you think on my facebook page.
www.facebook.com/womantypingbadly
Happy eating!
Curried Rice Pilaf
Recipe courtesy Emeril Lagasse @ foodnetwork.com
- Prep Time:
- 20 min
- Inactive Prep Time:
- --
- Cook Time:
- 20 min
- Level:
- --
- Serves:
- 6 servings
Ingredients
- 1 tablespoon butter
- 1 cup chopped onion
- 1/4 cup chopped celery
- 1 teaspoon curry powder
- 1 teaspoon chopped garlic
- 1 cup rice
- 1/2 cup golden raisins
- 1/8 teaspoon white pepper
- 2 cups chicken stock
- 2 tablespoons chopped green onions
- Salt and pepper
Directions
In a medium saucepan, heat butter and cook onion, celery, curry powder, and garlic until tender. Add rice, raisins, pepper, and chicken stock. Stir well. Bring to a boil, cover and reduce the heat. Simmer for 15 minutes or until the rice is tender. Fold in the green onions and season, to taste, with salt and pepper.
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