Monday, February 8, 2010

Adventures In Cooking -- The Curry Express

I actually like to cook and bake. Tonight, I made Honey Baked Chicken and served it with Curried Rice Pilaf. I find them easy to make, but I don't know if everyone else would agree. :) I know my sister in law wouldn't. Well one of them wouldn't. I used a sweet curry powder from Penzey's Spices, if you don't like a strong curry taste, cut it in half.

Honey Baked Chicken

2 pounds chicken breast, cut into large pieces
1/4 Cup Butter, melted
1/2 Cup Honey
1/4 Cup prepared Mustard
1/2 tsp Salt
2 tsp Curry

1. Preheat oven to 350F (175C)
2. Place chicken in shallow baking dish.
3. Combine melted butter, honey, mustard, salt and curry powder in bowl and pour over chicken.
4. Cover with foil (shiny side down) and bake for 55 minutes or until chicken is no longer pink and juices run clear. Baste every 15 mintues with juices.

Curried Rice Pilaf
1/2 Cup Green Onions, chopped, divided
2 Garlic Cloves, minced
1/4 Cup Butter, soften
1 1/2 Cup Jasmine Long Grain Rice
3 tsp Curry Powder
1 - 32 oz carton Chicken Broth
1/2 tsp salt
1/2 Cup Golden Raisins
1/2 Cup Almonds, chopped, toasted

1. In a large skillet, saute 1/4 Cup onions and garlic in butter until tender.
2. Stir in rice and curry powder. Saute for 2-3 minutes or until rice is lightly browned
3. In a md saucepan, heat broth and salt. Pour over rice mixture and stir.
4. Cover and simmer for 35-40 minutes or until rice is tender.
5. Remove from heat.
6. Stir in raisins, almonds, and remaining onions

Both dishes were good. Next time, I'm going to use cornstarch and milk to thicken the sauce for the chicken and serve it with either plain rice or a different rice pilaf with pine nuts and raisins or dried apricots. Just to see what happens.


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