Chicken or Pork Curry Rice With Raisins
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 44.37-59.16 ml oil
- 1 large onion, chopped (or use 2 medium onions)
- 14.79-44.37 ml curry powder (or to taste)
- 3 boneless chicken breasts, cut into 1/2-inch strips, can use pork in place of chicken cut into strips
- 946.36 ml cooked white rice (1-1/3 raw, cooled or cold)
- 283.49 g package small frozen baby peas
- 198.44 g jar roasted red peppers, drained and chopped
- 236.59 ml raisins or 236.59 ml currants
- 177.44 ml olive oil
- 59.14 ml white wine vinegar
- 9.85 ml cumin (or to taste)
- salt and pepper
directions
- Heat 3-4 tablespoon oil in a large skillet over medium heat.
- Add in chopped onions and curry powder; saute for 5-6 minutes.
- Add in the chicken strips and saute until completely cooked through (about 4-5 minutes).
- Transfer the chicken to a bowl to cool (or refrigerate).
- To the skillet with the onions, add in rice, peas, roasted red peppers and raisins; mix to combine, then transfer to the bowl with the cooked chicken.
- In a bowl whisk together the 3/4 cup oil, wine vinegar and cumin.
- Add to the rice mixture in the bowl; toss well (adjusting the three ingredients to taste).
- Season with salt and pepper.
- Serve at room temperature.
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