Curried Breast Of Chicken On Rice Salad - House Beautiful Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
FOR RICE SALAD
3 1/2 cup: Water,
1 Sprig: offresh mint,
Salt to taste,
2 cup: Basmat1 rice,
1: Lemon, sliced thin
1 tbsp: Olive oil,
1 small: Chunk fresh ginger, peeled
2 tbsp: Rice vinegar mixed with,
1: Garlic clove, peeled
-2 t: sugar,
FOR CURRIED CHICKEN
1/4 cup: Olive oil,
1/4 cup: White wine or canned,
1 1/2 tbsp: Curry powder,
-chicken stock,
3: Whole chicken breasts,
Salt to taste,
-split, skinned, and boned
FOR GARNISHES
Fruit chutney,
-lime juice,
Pine nuts,
Sour cream or yogurt,
Currants, plumped by warming
Lime wedges,
In a little white wine,
Cilantro sprigs,
Avocado cubes tossed with,
Directions:
Prepare rice: In a large ovenproof casserole, add water, salt, lemon,
ginger, garlic, and mint and bring mixture to a boil over low heat.
In a large skillet, saute rice in olive oil for 2 minutes. When rice
is heated through, add it to the boiling water mixture, stir, cover,
and bake in a preheated 350F oven for 15 minutes. Remove pan from
the oven, uncover, and fluff rice with a fork. Drizzle vinegar and
sugar mixture over cooling rice, fluff rice and set aside to cool
completely. Makes 6 C.
Prepare chicken: In a large heavy skillet over medium heat, cook oil
and curry powder for 2 minutes, stirring constantly. Reduce heat to
low, add chicken breasts, and cook 3 to 4 minutes until slightly firm
and opaque. Transfer chicken to a large baking dish and set aside.
Add wine to the skillet and, stirring constantly, deglaze pan. Pour
sauce over chicken breast, season with salt and cover dish tightly
with aluminum foil. Bake in a preheated 325F oven for 15 minutes or
until chicken is cooked through. Loosen foil and cool chicken to room
temperature.
To serve: Evenly divide rice among 6 dinner plates, top with a thickly
sliced chicken breast, 2 T curry sauce, and a selection ofgarnishes.
House Beautiful/June/94 Scanned & fixed by Di & Gary
Source from luhu.jp
ginger, garlic, and mint and bring mixture to a boil over low heat.
In a large skillet, saute rice in olive oil for 2 minutes. When rice
is heated through, add it to the boiling water mixture, stir, cover,
and bake in a preheated 350F oven for 15 minutes. Remove pan from
the oven, uncover, and fluff rice with a fork. Drizzle vinegar and
sugar mixture over cooling rice, fluff rice and set aside to cool
completely. Makes 6 C.
Prepare chicken: In a large heavy skillet over medium heat, cook oil
and curry powder for 2 minutes, stirring constantly. Reduce heat to
low, add chicken breasts, and cook 3 to 4 minutes until slightly firm
and opaque. Transfer chicken to a large baking dish and set aside.
Add wine to the skillet and, stirring constantly, deglaze pan. Pour
sauce over chicken breast, season with salt and cover dish tightly
with aluminum foil. Bake in a preheated 325F oven for 15 minutes or
until chicken is cooked through. Loosen foil and cool chicken to room
temperature.
To serve: Evenly divide rice among 6 dinner plates, top with a thickly
sliced chicken breast, 2 T curry sauce, and a selection ofgarnishes.
House Beautiful/June/94 Scanned & fixed by Di & Gary
Source from luhu.jp