For spicy rice:
1 teaspoon each coriander seeds, cumin seeds, mustard seeds
2 cups basmati rice, prepared according to package directions
3 tablespoons vegetable or canola oil, 3 turns of the pan
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 prepared mango chutney
1 /4 cup finely chopped cilantro leaves
Prepare rice to package directions. For spicy rice, toast coriander, cumin and mustard seeds in the bottom of a medium saucepan in 1 tablespoon of extra-virgin olive oil. When seeds pop and you can smell seasonings, add water and prepare rice as directed.
Heat 2 tablespoons of extra-virgin olive oil in a large, deep nonstick skillet over medium high heat. Add chicken and lightly brown. Remove chicken. To same pan, add garlic, ginger and onions and saute 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.
Assemble your toppings in small dishes. Serve curry in shallow bowls with scoops of rice or spiced Basmati. Garnish with any or all of your toppings.
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