Curried Rice With Chicken and Shrimp: Delicious & Fragrant!
"Surprisingly simple to prepare; yet full of flavor and a spicy- zing!"
- Ready In:
- 35mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 4 chicken thighs, skinned and boned
- 2 1⁄2 teaspoons curry powder
- 1 teaspoon ground ginger
- 1⁄2 teaspoon garlic powder
- 1⁄4 teaspoon paprika
- 4 tablespoons vegetable oil
- 1⁄2 teaspoon fresh ground black pepper
- 1 pinch kosher salt
- 2 medium green onions, cut in 1/2-inch pieces, plus 1/8 cup chopped for garnish
- 1 (16 ounce) bag frozen zucchini, sliced
- 1 1⁄2 cups chicken broth
- 1 1⁄2 cups Minute Rice
- 1⁄2 cup dried currant
- 10 cooked shrimp, cleaned and deveined
- 1 lime, cut into wedges (garnish)
directions
- Wash chicken and pat dry with paper towels.
- In a small bowl mix together 1 teaspoon of the curry powder, 1/2 teaspoon of the ground ginger, the garlic powder and the paprika; rub seasonings over both sides of chicken.
- In a large skillet heat oil over medium-high heat until almost hot. Add the seasoned chicken and, turning once, cook for 4 minutes until golden brown on both sides.
- Push chicken to one side of the skillet; add the remaining curry powder and ginger, black pepper, salt and green onions to the empty side of the skillet. Stir for 1 minute to release the flavors.
- Remove the chicken from the skillet; set aside keeping it warm.
- To the skillet add the zucchini and broth; cover; bring to a boil.
- Stir in the rice and dried currants; cover; remove from heat and let stand 5 minutes until the rice is tender; blend well. Add the cooked shrimp and blend well again.
- Place chicken on rice and shrimp mixture; cover and cook over LOW HEAT for 1 minute until chicken is hot (COOK'S TIP: If desired, cut chicken pieces in half).
- Top chicken with lime wedges and chopped scallions; serve immediately.
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RECIPE SUBMITTED BY
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It was at my Italian grandmother's apron strings, in the "Patterson, New Jersey region" of Italy, that I learned the secrets of creating real home style Italian dishes, and where my passion for food and my culture were nurtured.
Always kept neat as a pin, grandma's kitchen was the centerpiece of our social settings and the focal point of our lives together as a family. Yes, it was the heart of her home. There, friends and family exchanged news, grandchildren stood on stools over the counter and grated chunks of Romano and Parmesan cheese to be served with dinner, and under the watchful eye of grandma the women (young and old) planned and prepared mouthwatering menus that reflected the marvelous flavors and textures of Italian cooking.
On any given day tantalizing aromas would build and escape through her kitchen window, dance about the balcony and drift down onto the street; where men chatting on the corner of Putnum Street would stop in their tracks to inhale the mouth-watering fragrance. So many sumptuous meals were prepared in that modest, yet functional, kitchen.
If I close my eyes and think of Grandma's cooking, I can vividly recall some of those fragrant food memories: tomato sauce with meatballs and sausages simmering on the stove top; onions, peppers and garlic roasting in a fragrant pool of olive oil, Neapolitan pizza with vine-ripened tomatoes (from grandpa's garden), fresh garlic, basil, Parmesan and anchovies bubbling in the oven; Italian bread smothered with creamy butter, minced garlic, and fresh parsley toasting under the broiler ... "Yummmmm - Heaven in your mouth!"
Among the many recipes that I've collected over the years, are those that I hold especially near and dear. They are tattered, faded pieces of paper that provide a glimpse into my past -- Family recipes passed down from mother to daughter, granddaughter to great-granddaughter. Generations of my family's heritage are captured in grandma's recipes for flavorful soups (Minestrone, Pea, Ruccola); hearty meat, poultry and fish dishes (braciole, pot roast, chicken casseroles, seafood stews); fresh vegetable entrees and salads, and those baked goodies that bring a happy ending to every meal (Ricotta pies, Struffoli, Cenci, Pine Nut cookies). Whenever I am 'hungry' for "the good old days" or I want to soothe my soul after a tiring day, these are the comfort-recipes to which I turn.
I once heard it said: "What distinguishes great cooks from good cooks is that great cooks love to cook. Every meal is an opportunity to express that love." A credo that I am certain grandma lived by -- I believe that she prepared her meals to fill her family and friends with love. I am proud of grandma's spirit of "abbondanza" (an abundant table). Indeed, no one ever left grandma's table hungry.
I'd like to share with you some of the foods from my beloved grandmother's kitchen. Enjoy and make these Italian classic favorites in your own family's kitchen.
Buon appetito!
