Recipe: Sublime Sub-Continental Chicken Curry

SUBLIME SUB-CONTINENTAL CHICKEN CURRY

4 boneless, skinless chicken breasts
2 tablespoons canola oil
3 large onions, quartered, sliced
3 large garlic cloves, sliced
3 tablespoons mild curry paste
3 tablespoons ginger pickle
3 boxes (10 oz. each) frozen chopped spinach, thawed
3 cups chicken broth
3 cups nonfat yogurt
1 large cucumber, peeled, seeded, thinly sliced
2 tablespoons chopped mint leaves
2 teaspoons seasoned salt
4 cups water
2 cups basmati rice
1 tablespoon turmeric
1/2 teaspoon salt
1 box (10 oz.) frozen peas, thawed
5 drops red food color
8 papadums

Cut chicken into bite-size chunks; set aside. In large frypan over medium heat, place oil. Add onions and garlic and saut about 7 minutes. Stir in curry paste and ginger pickle; cook 5 minutes more. Add spinach, chicken and broth; cook, uncovered, about 20 minutes or until fork can be inserted in chicken with ease. In large bowl, mix together yogurt, cucumber, mint and seasoned salt; set aside. In large saucepan, place water and bring to a boil. Add rice, salt and turmeric; cover and cook until fluffy, about minutes. Add peas and food color; let sit 7 minutes, then toss carefully to mix. In oven set on broil, place papadums on middle rack, leaving door open; heat about 30 seconds, turn and cook 15 seconds more, taking care not to burn. On large platter, place rice with chicken mixture in center. Pass yogurt-cucumber mixture and papadums.

Makes 8 servings.
Source: National Chicken Council