Curry Chicken With Rice

Okey Dokey my darling Mouthwatering Monday Foodies.
Stop.
Take a deep breath.
This recipe is not scary. It’s really easy. Shut up! It is. I started making it in High School in Home Ec. and it’s one that my mom requests frequently. It is delicious, not terribly time consuming, and the flavors are savory and rich and it is truly tonguegasmically delightful. It will have your tastebuds doing dances and your salivary glands working overtime.

There is one ingredient on here that when you see the price you might just drop your jaw on your supermarket floor. Saffron, that’s right Saffron. The most expensive spice in the world. Yes, it is and Yes, it is worth it. You only use a pinch so you could leave it out, but I don’t recommend it.

Are your towels out protecting your keyboards? Do you have your drool bibs on? Y’all, do not be afraid of curry. It is your friend, it is yummy and savory and delightful and this dish will please damn near everyone.

Are you ready?

Here goes:

Curry Chicken with Rice

Ingredients

*1 C uncooked white rice
*1 small onion, chopped
*2 C water
*3 TBSP butter
*2 tsp inst. Chicken bouillon
* 1/4 tsp salt
*Dash ground saffron (if all you can find are threads, put them in a small bowl and grind them with the back of a spoon)
* 1/2 C grated parmesan cheese NOT the kind in a can people

Sauce:
*1 C sour cream
*5 to 6 tsp curry, divided (it’s a flavor thing y’all… have fun with it)
* 1/8 tsp ginger, if you can grate it fresh… DO IT! Your nostrils will thank you!
* 1/4 tsp cumin, again… this is an ‘ish’
* Dash ground saffron

How To Make Curry Chicken with Rice

1. Saute’ onions in butter Nom Nom Nom. When they’re slightly caramelized (browned), add chicken bouillon 1 tsp curry, a dash of saffron, rice and water. Bring to a boil. DO NOT LIFT LID!!! Turn heat down to a simmer, cover and cook for 14 minutes. Do not remove cover!! After it’s done slowly add in the parmesan cheese, stir, cover, remove from heat and let steam for 5 to 10 minutes.
   Chicken: Cook chicken over medium heat in about 3 Tbsp of butter. Cook about 6 minutes on each side, or long enough to brown both sides. Sprinkle chicken with 1 tsp of curry and dash of salt. Cover and simmer for about 20 minutes or until the juices run clear and the chicken is no longer pink inside.
2. Remove chicken from skillet and set aside.
3. Make the sauce: Mix: 1 C sour cream, 3 tsp curry, 1/8 tsp ginger, 1/4 tsp cumin together. Pour into skillet on low heat. Stir, scraping up all the drippings and incorporating all the juices and fat from the chicken and butter. Again I must say, NOM NOM NOM!

To serve: Rice on bottom. Chicken on top of Rice and drizzle both with the sauce.

This is wonderful the first night and it retains it’s amazing flavor even when microwaved 2 days later as leftovers. The flavors are subtle, yet enticing. It’s mild enough for kids and complex enough for the adult palate. The amounts are easily changed to meet your particular palate.
Enjoy!

Remember, I love hearing about y’all’s experiences with my recipes! Please share!!

Happy Eating Y’all.

More recipes can be found here.