Sweet Curried Chicken

Greetings, Dear Reader. I've got Recipe Tuesday today WITH PICTURES... Let the fanfare commence and let's get cooking, shall we?

Basmati Rice: (I know I've included the rice recipe before, but this one is a little different. I'm using a different brand of rice, with some *slightly* different directions. Follow the directions on the package with the addition of the spices. It will turn out fine)

1 cup Basmati Rice
1 1/2 cups water
1/4 teaspoon cumin
1 teaspoon finely ground mustard
1 teaspoon grated or minced ginger

Start the rice first. It'll keep while the rest of it cooks if it happens to get done first. Boil water with spices, stir in rice. Cover, reduce heat to medium low and simmer for 20 minutes. At 20 minutes, leave covered, turn off heat.

Sweet Curried Chicken

2 tablespoons olive oil
1 1/4 to 1 1/2 pounds boneless, skinless chicken (I used thighs) cut into 1/4 to 1/2 inch cubes
3 cloves garlic, minced or crushed (I minced)
2 1/2 to 3 tablespoons ginger, minced or grated (I minced)
1 large yellow onion, chopped into 1/4 to 1/2 inch pieces
1 can chicken broth (just under 2 cups)
1 1/2 tablespoons curry powder
1/2 cup mincemeat
2 tablespoons flour
Salt/Pepper
2 Roma tomatoes, chopped into 1/4 to 1/2 inch pieces
4 green onions, chopped fine




Heat oil in skillet over medium-high heat. Lightly brown chicken (LIGHTLY salt and pepper while browning).

Remove from pan (I put mine in an old pie tin). In the same skillet, add garlic, ginger and onion. Saute about 4 minutes.
Stir in flour, cook 1-2 minutes. Stir in curry powder, cook 1-2 minutes. You should have some really good fond going by now.
Add broth, bring to a bubble while stirring. Be sure to scrape up that really good fond. It's all flavor.
Add mincemeat, stir well to combine.
Stir in reserved chicken, reduce heat to medium-low. Taste. Add salt and pepper as necessary, strictly to taste.



Simmer 5-10 minutes, adding tomatoes during last 2 minutes of cooking time. Serve in bowls, over rice. Top with chopped green onion. Serves 3 to 4.

Sweet Curried Chicken

My first endorsement: Two Thumbs Up! -- Sis and Bro.

Bro came up with the idea of using mango in place of the tomato. It is a sweet curry more than spicy thanks to the addition of the mincemeat (should be available in the baking section of the grocery store). The mincemeat adds some different flavors (fruity, cinnamon-y, sugary-y). If you make it and change it, let me know. It's really good. This recipe was adapted from a chicken curry recipe by Rachel Ray, and cooks really quickly.