This isn’t your run-of-the-mill chicken curry—it’s a full-on flavor parade with spicy rice, rich curry sauce, and a buffet of toppings that let you play chef at your own dinner table. Toasted coconut? Check. Mango chutney? Double check. You bring the appetite; this recipe brings the bold!
1 teaspoon each coriander seeds, cumin seeds, mustard seeds
1 tablespoon extra virgin olive oil (EVOO)
2 cups Basmati rice, prepared according to package directions
2 tablespoons extra virgin olive oil (EVOO)
1 1/3-1 1/2 pounds chicken breast tenders, diced
2-4 cloves garlic, minced, mild to extra spicy
1-2 inches fresh ginger root, minced or grated, mild to extra spicy
1 large yellow skinned onion, peeled and chopped
1 can chicken broth (about 2 cups)
2 tablespoons curry paste, mild or hot
1/3-1/2 cup mincemeat (you can substitute mango chutney)
Coarse salt
2 tablespoons flour
4 scallions, chopped
1 cup toasted coconut
1/2 cup sliced almonds or Spanish peanuts
1 cup prepared mango chutney
1/4 cup finely chopped cilantro leaves
Prepare rice to package directions. For spicy rice, toast coriander, cumin and mustard seeds in the bottom of a medium saucepan in one tablespoon of EVOO. When seeds pop and you can smell seasonings, add water and prepare rice as directed.
Heat two tablespoons of EVOO in a large, deep nonstick skillet over medium high heat. Add chicken and lightly brown. Remove chicken. To same pan, add garlic, ginger and onions and sauté together for 3-5 minutes. Add flour and cook 1-2 minutes. Add chicken broth to the pan and bring to a bubble. Add curry paste and mincemeat and reduce heat to medium-low. Add chicken pieces back to the pan. Taste and add a little salt, to your taste. Simmer curry 5-10 minutes.
Assemble your toppings in small dishes. Serve curry in shallow bowls with scoops of rice or spicy Basmati. Garnish with any or all of your toppings.
