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    You are in: Home / Recipes / Indian Chicken Curry Pilaf Recipe
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    Indian Chicken Curry Pilaf

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Kittencalskitchen's Note:

    Make this only if you are a lover of curry, you can adjust the amount of curry to suit taste, if you prefer lots of heat then add in cayenne pepper. For this recipe make certain that the onions are browned, this will take about 15-20 minutes or a little longer. Chicken breast can use used in place of thighs, also you really can use as much chicken as desired, long-grain white rice can be used in place of basmati, but it will not be as good, I like to use mixed frozen diced veggies in place of the peas, but that is only optional. Use 2 cups less 2 tablespoons of water or if you prefer a very soft rice use 2 cups water. For the best flavor use a good-quality Indian curry powder.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Season chicken cubes with salt and pepper.
    2. 2
      Heat oil and butter in a Dutch oven with a tight-fitting lid over medium heat; add in chicken then brown until cooked through; remove to plate.
    3. 3
      Add in the onions and 1 teaspoon sugar; saute stirring with wooden spoon for about 15-20 minutes until browned (the onions must be browned!) adding in garlic the last 4-5 minutes of cooking.
    4. 4
      Add in curry powder and turmeric; stir for 1-2 minutes to release flavours.
    5. 5
      Add in basmati rice and stir with wooden spoon for 2-3 minutes.
    6. 6
      Slowly add in the chicken broth and water (for firmer rice use a little less water or broth) stirring with a wooden spoon to combine.
    7. 7
      Return the chicken back to the pot along with the raisins, frozen peas and almonds; stir and bring to a boil over medium heat.
    8. 8
      At this point adjust the curry powder to taste.
    9. 9
      Cover with tight-fitting lid and simmer on top of stove over medium-low heat for about 20 minutes or until the rice is cooked and all broth is absorbed.
    10. 10
      Season with salt and lots black pepper.

    Ratings & Reviews:

    • on August 07, 2011

      55

      I converted this recipe to cook in a lg rice cooker,( no browned onions),it was very easy and dek= Delicious!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 11, 2008

      15

      I enjoy your recipes, I really do but this is NOT Indian food by any stretch of the imagination!!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 24, 2008

      45

      This was my first time making indian curry- it was delicious! i used chicken breasts (1.25 lb), raw slivered almonds, 3+ tbs curry powder and 1.5 of turmeric. i also added 1/2 head cauliflower. the reason it got 4 instead of 5: i used brown basmati rice and had to cook it for an hour! also add 2 more cups of chicken broth. i forgot to rinse it (oops!) so maybe that was the problem? i will make it again.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)

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    Nutritional Facts for Indian Chicken Curry Pilaf

    Serving Size: 1 (331 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 613.1
     
    Calories from Fat 225
    36%
    Total Fat 25.0 g
    38%
    Saturated Fat 6.5 g
    32%
    Cholesterol 82.0 mg
    27%
    Sodium 180.1 mg
    7%
    Total Carbohydrate 72.3 g
    24%
    Dietary Fiber 6.3 g
    25%
    Sugars 13.1 g
    52%
    Protein 26.9 g
    53%

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