Total Time
55mins
Prep 15 mins
Cook 40 mins

This is a good curry dish. It also looks very pretty...good enough for company! Serve it with sweet and/or spicy chutney! Although the recipe says it serves 4, I think it serves 6. You could also use this recipe for curried shrimp by substituting 1 1/4 lbs shelled and deveined shrimp. Enjoy!

Ingredients Nutrition

Directions

  1. Melt the butter in a 12 inch skillet over moderate heat. Add the chicken and saute until no longer pink on the outside -- about 5 minutes. Transfer the chicken to another plate. Sprinkle with salt & pepper.
  2. Add the onion and garlic to the skillet and cook 5 minutes Add the curry powder, cinnamon, and cloves. Saute, stirring occasionally.
  3. Stir rice, stock, tomatoes, cauliflower and raisins. Cover, reduce the heat to low, and simmer for 20 minutes.
  4. Return the chicken to the skillet, add the peas, cover and simmer for 10 minutes. Remove from heat and stir in yogurt.
Most Helpful

5 5

This dish was absolutely delicious! I did cut it down and basically estimated the amounts, a dash of this and a splash of that, but the ens result was outstanding! Made for Zaar Stars, 2013

5 5

I made this pretty much as directed with a couple of changes. I started out with a deli rotisserie chicken and shredded the chicken. I used home made chicken broth and basmati rice. Pretty simple and absolutely good tasting! Thanks breezer for another keeper. Made for ZWT8 - India.

5 5

I love one pot dishes, and really enjoyed making and eating this :) I did slightly pre-cook the cauliflower, and let the peas defrost in a little water before using. I used basmati rice and didn't drain my canned tomatoes. Overall this was a nice curry, especially for people who dont enjoy hot or spicy curry. Thank you Breezermom, much enjoyed! Made for I Recommend tag game.
Forgot to add that I did take your suggestion of shrimp and gently cooked some in garlic bautter, adding them to the curry when serving, as my daughter won't eat the shrimp! very nice!