Recipe: Indian Chicken Curry and Rice Pilaf (Family Circle Magazine, 1970's)
Main Dishes - Chicken, PoultryINDIAN CHICKEN CURRY
"An American adaptation of this popular Indian dish is the use of curry powder from the grocery store."
2 medium onion, quartered
2 cloves garlic
1 small piece fresh ginger root (or 1/2 tsp ground ginger)
1/2 tsp coriander seed
1 3/4 cups water, divided use
3/4 cup vegetable oil, divided use
1 tsp cumin seed
1 (6 oz) can tomato paste
2 to 3 tsp curry powder
1 tsp turmeric
1 tsp salt
1 (2 1/2 lb) broiler chicken, cut up
1 tsp lemon juice
Indian Rice Pilaf (recipe follows)
Place onions, garlic, ginger, coriander seeds and 3/4 cup of the water in container of electric blender. Whirl at low speed until smooth.
Heat 3 tablespoons of the oil in a small skillet. Add cumin seeds and onion mixture. Cook slowly, stirring occasionally, until water has evaporated, about 25 minutes.
Add 3 more tablespoons of the oil; cook for 10 minutes, stirring occasionally. When oil starts to separate from the onion mixture, stir in tomato paste, curry powder, turmeric and salt. Lower heat; simmer sauce for about 15 minutes, stirring occasionally.
Heat remaining oil in a large skillet. Brown chicken pieces on all sides, turning frequently; place in a shallow 13x9x2-inch baking dish.
Stir remaining 1 cup water and the lemon juice into sauce; mix thoroughly; spoon over chicken.
Cover and bake at 375 degrees F for 1 hour and 15 minutes. Serve with Indian Rice Pilaf.
INDIAN RICE PILAF
2 cups uncooked long-grain rice
4 tbsp vegetable oil
1/2 tsp cumin seed
1 (2-inch) piece cinnamon stick
2 whole cloves
1 whole cardamom seed
1 (10 oz) pkg frozen peas and carrots
4 cups cold water
1 to 3 tsp salt
2 to 3 tsp curry powder
pinch turmeric
1/4 cup salted cashew nuts, broken into pieces (plus more for garnish, if desired)
Cover rice with cold water; let stand for 30 minutes.
Heat oil in a large saucepan. Add cumin seeds, cinnamon, cloves and cardamom; heat until cumin seeds start popping. Add frozen vegetables; stir constantly over medium heat for 10 minutes.
Drain rice; add to saucepan. Cook over medium heat for 7 minutes, stirring frequently. Add 4 cups cold water and salt; bring to boiling. Remove from heat. Stir in curry powder, turmeric and cashews. Turn rice mixture into a 10-cup casserole.
Cover and bake at 375 degrees F for 35-40 minutes or until rice is tender. Garnish with a generous sprinkling of additional cashews, if you wish.
Makes 6 servings
Source: Family Circle Magazine, November 1976
"An American adaptation of this popular Indian dish is the use of curry powder from the grocery store."
2 medium onion, quartered
2 cloves garlic
1 small piece fresh ginger root (or 1/2 tsp ground ginger)
1/2 tsp coriander seed
1 3/4 cups water, divided use
3/4 cup vegetable oil, divided use
1 tsp cumin seed
1 (6 oz) can tomato paste
2 to 3 tsp curry powder
1 tsp turmeric
1 tsp salt
1 (2 1/2 lb) broiler chicken, cut up
1 tsp lemon juice
Indian Rice Pilaf (recipe follows)
Place onions, garlic, ginger, coriander seeds and 3/4 cup of the water in container of electric blender. Whirl at low speed until smooth.
Heat 3 tablespoons of the oil in a small skillet. Add cumin seeds and onion mixture. Cook slowly, stirring occasionally, until water has evaporated, about 25 minutes.
Add 3 more tablespoons of the oil; cook for 10 minutes, stirring occasionally. When oil starts to separate from the onion mixture, stir in tomato paste, curry powder, turmeric and salt. Lower heat; simmer sauce for about 15 minutes, stirring occasionally.
Heat remaining oil in a large skillet. Brown chicken pieces on all sides, turning frequently; place in a shallow 13x9x2-inch baking dish.
Stir remaining 1 cup water and the lemon juice into sauce; mix thoroughly; spoon over chicken.
Cover and bake at 375 degrees F for 1 hour and 15 minutes. Serve with Indian Rice Pilaf.
INDIAN RICE PILAF
2 cups uncooked long-grain rice
4 tbsp vegetable oil
1/2 tsp cumin seed
1 (2-inch) piece cinnamon stick
2 whole cloves
1 whole cardamom seed
1 (10 oz) pkg frozen peas and carrots
4 cups cold water
1 to 3 tsp salt
2 to 3 tsp curry powder
pinch turmeric
1/4 cup salted cashew nuts, broken into pieces (plus more for garnish, if desired)
Cover rice with cold water; let stand for 30 minutes.
Heat oil in a large saucepan. Add cumin seeds, cinnamon, cloves and cardamom; heat until cumin seeds start popping. Add frozen vegetables; stir constantly over medium heat for 10 minutes.
Drain rice; add to saucepan. Cook over medium heat for 7 minutes, stirring frequently. Add 4 cups cold water and salt; bring to boiling. Remove from heat. Stir in curry powder, turmeric and cashews. Turn rice mixture into a 10-cup casserole.
Cover and bake at 375 degrees F for 35-40 minutes or until rice is tender. Garnish with a generous sprinkling of additional cashews, if you wish.
Makes 6 servings
Source: Family Circle Magazine, November 1976
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