Post by SkinnyCrockPot on Oct 20, 2011 15:47:09 GMT -5
Curried Chicken & Rice
Originally posted by Gee-Gee Smith
This was requested by Kristina Davison King.
Ingredients
• 4 cup chicken broth
• 1 cup brown rice
• 1 cup golden raisins
• 2 tablespoon lemon juice
• 1 1/2 tablespoons curry powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2 cloves garlic, minced
• 1 whole yellow onion, minced
• 1 bay leaf (optional)
• 1 whole chicken deboned & cut into 1 inch pieces
Directions
1. Boil whole chicken, cut into pieces, in water to cover, pinch of salt, minced garlic and minced onion for 2 hours in stock pot or 1 hour on high in Crock Pot.
2. Remove cooked chicken. Let cool. Debone. Set aside.
3. Into crock pot measure 4 cups of chicken stock (with vegetables).
4. Add brown rice and bay leaf.
5. Cook on HIGH for 1 ½ to 2 hours, or LOW for 6-8 hours.
6. When rice is soft, add raisins, lemon juice, curry powder, cinnamon, salt, and deboned chicken.
7. Stir thoroughly!
8. Return Crock Pot to HIGH for 1 hour, or LOW for 3-5 hours, until all flavors are blended.
Serves 6-8, depending on appetites.
Makes a great meal with a tossed salad, steamed broccoli and whole grain bread!
The original recipe appeared in The More With Less Mennonite Cookbook back in the late '70's. This is my adapted version.
Originally posted by Gee-Gee Smith
This was requested by Kristina Davison King.
Ingredients
• 4 cup chicken broth
• 1 cup brown rice
• 1 cup golden raisins
• 2 tablespoon lemon juice
• 1 1/2 tablespoons curry powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2 cloves garlic, minced
• 1 whole yellow onion, minced
• 1 bay leaf (optional)
• 1 whole chicken deboned & cut into 1 inch pieces
Directions
1. Boil whole chicken, cut into pieces, in water to cover, pinch of salt, minced garlic and minced onion for 2 hours in stock pot or 1 hour on high in Crock Pot.
2. Remove cooked chicken. Let cool. Debone. Set aside.
3. Into crock pot measure 4 cups of chicken stock (with vegetables).
4. Add brown rice and bay leaf.
5. Cook on HIGH for 1 ½ to 2 hours, or LOW for 6-8 hours.
6. When rice is soft, add raisins, lemon juice, curry powder, cinnamon, salt, and deboned chicken.
7. Stir thoroughly!
8. Return Crock Pot to HIGH for 1 hour, or LOW for 3-5 hours, until all flavors are blended.
Serves 6-8, depending on appetites.
Makes a great meal with a tossed salad, steamed broccoli and whole grain bread!
The original recipe appeared in The More With Less Mennonite Cookbook back in the late '70's. This is my adapted version.