Ingredients
- 1 1/2 pounds chicken, boneless and skinless
- 2 teaspoons cumin
- 4 teaspoons flour
- 2 tablespoons oil
- 1 cup chicken stock
- 1 tablespoon butter
- 1 cup frozen peas, thawed
- 1 medium onion, chopped
- 2 carrots, peeled and sliced on diagonal
- 1/4 cup heavy cream
- Salt and pepper, to taste
- 1 1/2 tablespoons curry powder
- 1 teaspoon cinnamon
Directions
Cut chicken into 1 inch cubes. In large skillet saute chicken in oil and butter until golden brown. Remove to plate and cover with tin foil. In same skillet add onion and saute until soft. Add carrots and stir. Add curry, cinnamon and cumin. Stir to coat. Add flour, stir, and let cook for 30 seconds. Add stock and stir until thick. Return chicken to the skillet and simmer until carrots are tender, about 20 minutes. Add peas and cream. Stir well and cook until hot. Season with salt and pepper. Serve over rice
For the rice: Cook Basmati rice according to package directions
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By cocoabrwn_11818442
orlando, fla
on February 11, 2013
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I did like the easy way of doing this recipe. The ony ingredient that I didn't like is the cinnamon. It just didn't help my taste bud. I tried it without it and the taste was much better to me, also I did have to add more stock and added more heat. Very good and easy.
By foodie727
on June 15, 2012
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This was an average recipe. Followed the ingredients to a T, except I added a sliced red pepper. Had good curry taste, however it came out VERY mild, almost bland. I would STRONGLY suggest amping up the heat, either with more curry or another source, as it only registered a 2 out of 10 on a heat scale. I will not make this recipe again.
By aminas2012
on April 15, 2012
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Just made this for dinner and was very impressed. The receipe was simple but have to agree with the other reviews I had to add more than a cup of stock. I will definetly make this again.
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