Curried breast of chicken on rice salad - house beautiful

6 servings

Ingredients

Quantity Ingredient
3½ cup Water
Salt to taste
1 Lemon, sliced thin
1 small Chunk fresh ginger, peeled
1 Garlic clove, peeled
¼ cup Olive oil
1½ tablespoon Curry powder
3 Whole chicken breasts, split, skinned, and boned
Fruit chutney
Pine nuts
Currants, plumped by warming
In a little white wine
Avocado cubes tossed with
1 Sprig offresh mint
2 cups Basmat1 rice
1 tablespoon Olive oil
2 tablespoons Rice vinegar mixed with 2 t sugar
¼ cup White wine or canned chicken stock
Salt to taste lime juice
Sour cream or yogurt
Lime wedges
Cilantro sprigs

Directions

FOR RICE SALAD

FOR CURRIED CHICKEN

FOR GARNISHES

Prepare rice: In a large ovenproof casserole, add water, salt, lemon, ginger, garlic, and mint and bring mixture to a boil over low heat.

In a large skillet, saute rice in olive oil for 2 minutes. When rice is heated through, add it to the boiling water mixture, stir, cover, and bake in a preheated 350'F oven for 15 minutes. Remove pan from the oven, uncover, and fluff rice with a fork. Drizzle vinegar and sugar mixture over cooling rice, fluff rice and set aside to cool completely. Makes 6 C.

Prepare chicken: In a large heavy skillet over medium heat, cook oil and curry powder for 2 minutes, stirring constantly. Reduce heat to low, add chicken breasts, and cook 3 to 4 minutes until slightly firm and opaque. Transfer chicken to a large baking dish and set aside.

Add wine to the skillet and, stirring constantly, deglaze pan. Pour sauce over chicken breast, season with salt and cover dish tightly with aluminum foil. Bake in a preheated 325'F oven for 15 minutes or until chicken is cooked through. Loosen foil and cool chicken to room temperature.

To serve: Evenly divide rice among 6 dinner plates, top with a thickly sliced chicken breast, 2 T curry sauce, and a selection ofgarnishes.

House Beautiful/June/94 Scanned & fixed by Di & Gary

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