Curry is prepared in a variety of ways either with or without a sauce, vegetarian or including poultry, fish, beef, or any other meet. While curry powder is largely a Western invention, the spices we find in most American Indian restaurants contain a combination of 3 staple spices: coriander, cumin, and turmeric.
There is such a thing as a curry tree and you can include their leaves in any traditional curry. Curry leaves are a mild flavor and should be added at the end of the cooking process so as not to lose their flavor. Turmeric is a sunny yellow flavoring known for aiding rheumatoid arthritis and other inflammatory diseases.
The third seasoning, coriander. Coriander is cilantro seed. Cilantro is a plant that usually polarizes the population. People either love it or hate it. I personally LOVE cilantro--others feel it tastes like soap!
- 1 c. long-grain white rice
- 1 tbsp. olive oil
- 1.50 lb. boneless, skinless chicken breasts
- 1 small onion
- 3 clove garlic
- 1 tbsp. ground ginger
- 1 small apple
- 0.25 c. golden raisins
- 1 tbsp. curry powder
- 1 c. light coconut milk
- 1 c. low-sodium chicken broth
- Chopped cilantro
Cook the rice according to package directions.
- Meanwhile, heat the oil in a large nonstick skillet over medium heat. Add the chicken and onion and cook, stirring occasionally, until the chicken is just beginning to brown, 5 to 6 minutes.
- Add the garlic and ginger and cook, stirring, for 1 minute. Add the apple and raisins, sprinkle with the curry powder and cook, tossing, for 1 minute.
- Stir in the coconut milk, then the broth and simmer, covered, until the chicken is cooked through and the apples and onions are tender, about 5 minutes. Serve over the rice and top with cilantro, if desired.