Curry Chicken & Rice 1 lb. Boneless Chicken Breast or Thighs - cut into bite size pieces
1/4 cup flour
1/4 tsp. Salt
2 teaspoons Wildtree Curried Garlic Blend
3 tablespoons Butter Grapeseed Oil
2 carrots, peeled and sliced into coins
1 yellow or sweet onion sliced
1/4 cup raisins
1 cup rice
1 yellow or sweet onion sliced
1/4 cup raisins
1 cup rice
3 cups chicken broth
Mix flour, salt & curry blend in a gallon size zip bag. Add chicken and coat with flour mixture. Set aside. Heat Grapeseed oil in skillet over medium heat. When Oil is hot, add chicken and cook 5 minutes on each side. Remove chicken and saute onions and carrots for 3 minutes or so. Return chicken to skillet with onions. Add raisins, rice & chicken broth. Bring to boil & reduce to low heat for 45 minutes or until rice is cooked through. Cook's Note ~ You can add 2 cups broth & 1 cup coconut milk for a different flavor.
Mix flour, salt & curry blend in a gallon size zip bag. Add chicken and coat with flour mixture. Set aside. Heat Grapeseed oil in skillet over medium heat. When Oil is hot, add chicken and cook 5 minutes on each side. Remove chicken and saute onions and carrots for 3 minutes or so. Return chicken to skillet with onions. Add raisins, rice & chicken broth. Bring to boil & reduce to low heat for 45 minutes or until rice is cooked through. Cook's Note ~ You can add 2 cups broth & 1 cup coconut milk for a different flavor.
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