Chicken Curry



For spicy rice:
• 1 teaspoon each PTI Coriander Seeds, PTI Cumin Seeds, mustard seeds
• 2 cups PTI Basmati Rice
• 3 tablespoons vegetable oil
Chicken Curry:
• 1 1/3 to 1 1/2 pounds chicken breast tenders, diced
• 2 to 4 cloves garlic, minced, mild to extra spicy
• 1 to 2 inches fresh ginger root, minced or grated, mild to extra spicy
• 1 large yellow skinned onion, peeled and chopped
• 1 can chicken broth, about 2 cups
• 2 tablespoons curry paste, mild or hot
• 1/3 to 1/2 cup mincemeat
• Coarse salt
• 2 tablespoons flour
• Toppings and garnishes, mix and match:
• 4 scallions, chopped
• 1 cup toasted coconut
• 1/2 cup sliced almonds or Spanish peanuts
• 1 cup mango chutney
• 1 /4 cup finely chopped PTI Coriander leaves


Rice: Prepare PTI Basmati Rice to package directions. For spicy rice, PTI Coriander Seeds, PTI Cumin Seeds, mustard seeds in the bottom of a medium saucepan in 1 tablespoon of vegetable oil. When seeds pop and you can smell seasonings, add water and prepare rice as directed.

Chicken: Heat 2 tablespoons of vegetable oil in a large, deep nonstick skillet over medium high heat. Add chicken and lightly brown. Remove chicken. To same pan, add minced garlic, ginger and chopped onions and sauté together for 3 to 5 minutes. Add flour and cook 1 to 2 minutes. Add chicken broth to the pan and bring to a bubble. Add curry paste and mincemeat and reduce heat to medium low. Add chicken pieces back to the pan. Taste and add a little salt, if you feel it necessary. Simmer curry 5 to 10 minutes.

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