Curried Chicken And Rice Dinner

CURRIED CHICKEN AND RICE DINNER 

Curried Chicken And Rice Dinner 

Curried Chicken And Rice Dinner

Ingredients

1 cup long grain rice

2 cups boiling water

1 small onion (chopped and sautéed)

1 stalk celery (chopped)

1 – 2 teaspoons curry powder

Optional

Seasons:  garlic salt, pepper and sugar.

Chicken. 

 

Season chicken tenders, boneless breast or boneless thighs.  Pan fry in butter until cooked.

Method

In a medium size frying pan sauté chopped onions and celery, in butter; add rice to golden brown.   Butter 8 x 10 Pyrex dish.  Add boiling water to Pyrex dish, curry and seasonings, stir.  Add rice mixture and stir.  Add chicken pieces.  Cover and place in 350° oven for 40 to 45 minutes until rice is cooked, tender and water dissolved.  Remove from oven and toss with a folk.  Serve with vegetables.

For all photos on CurriedChicken And Rice Dinner, please click on photos to this post here at Facebook.  For all other photos, please click on “Album Meals”.

All Meals are prepared, cooked and plated by ShirleyAnn Pearman

Photography by ShirleyAnn Pearman

Curried Chicken And Rice Dinner 

Curried Chicken And Rice Dinner 

Curried Chicken And Rice Dinner 

MCCORMICK® CURRY POWDER

Add some Indian flavor to your next meal with McCormick® Curry Powder. Want to know how to use curry powder? Discover fun, new ways to incorporate curry spice into your meals today!

Curry

From Wikipedia, the free encyclopedia

Curry (plural curries) is an umbrella term referring to a number of dishes originating in the Indian subcontinent. The common feature is the use of complex combinations of spices or herbs, usually including turmeric, cumin, ginger, and fresh or dried hot chilies. The use of the term is generally limited to dishes prepared in a sauce.^[1] Curry dishes prepared in the southern states of India may be spiced with leaves from the curry tree.^[2]

There are many varieties of dishes called 'curries'. For example, in original traditional cuisines, the precise selection of spices for each dish is a matter of national or regional cultural tradition, religious practice, and, to some extent, family preference. Such dishes are called by specific names that refer to their ingredients, spicing, and cooking methods.^[3]Spices are used both whole and ground, cooked or raw, and they may be added at different times during the cooking process to produce different results. The main spices found in most curry powders of the Indian subcontinent are coriander, cumin, and turmeric. A wide range of additional spices may be included depending on the geographic region and the foods being included (fish, lentils, red or white meat, rice, and vegetables).^[4] Curry powder, a commercially prepared mixture of spices, is largely a Western creation, dating to the 18th century. Such mixtures are commonly thought to have first been prepared by Indian merchants for sale to members of the British Colonial government and armyreturning to Britain.

Dishes called 'curry' may contain fish, meat, poultry, or shellfish, either alone or in combination with vegetables. Additionally, many instead are entirely vegetarian, eaten especially among those who hold ethical or religious proscriptions against eating meat or seafood.

Curries may be either 'dry' or 'wet'. Dry curries are cooked with very little liquid which is allowed to evaporate, leaving the other ingredients coated with the spice mixture. Wet curries contain significant amounts of sauce or gravy based on yogurt, cream, coconut milk, coconut cream, legume purée, tomato purée, sautéed crushed onion or broth.

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