Curried Chicken on Brown Rice—East Indians Like a Chicken Curry for Good Reason.
Actually a blend of several spices, including turmeric, which lends the familiar yellow hue, curry powder is the main component of a range of spicy and savory Indian dishes. For a hotter, more typically East Indian curry, increase the amount of curry powder a bit and add a teaspoon of cayenne pepper, or choose a more potent Madras curry instead of a milder variety. Use leftover chicken or one of the handy precooked varieties now found in most supermarkets.
Recipe information
Yield
serves 4 to 6
Ingredients
Preparation
Combine the onion, celery, and oil in a medium nonstick skillet. Stirring constantly, cook over medium heat until softened, about 3 minutes. Add the flour and stir for 1 minute. Add the broth and continue to cook and stir until the mixture bubbles and is somewhat thickened, about 2 minutes. Add the chicken, tomato juice, Worcestershire sauce, curry powder, and salt. Still stirring constantly, cook for 3 minutes more to allow the flavors to blend. Serve over the brown rice.
